Mexican Lasagna with Pork, Corn, and Pinto Beans

Name: Mexican Lasagna with Pork, Corn, and Pinto Beans
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 1 medium, onion, minced; 2 , red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; , Salt and ground black pepper; 3 medium, garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, minced canned chipotle chiles in adobo sauce; 2 teaspoons, chili powder; 1 1/2 pounds, ground pork; 2 tablespoons, unbleached all-purpose flour; 2 cups, low-sodium chicken broth; 1 (15-ounce) can, pinto beans, drained and rinsed; 1 (14.5-ounce) can, diced tomatoes, drained; 2 cups, frozen corn, thawed; 1/4 cup plus 2 tablespoons minced, fresh cilantro leaves; 2 tablespoons, juice from 1 lime; 18 (6-inch), corn tortillas; , Vegetable oil spray; 12 ounces, Colby Jack cheese, shredded (3 cups)

Main Courses
Latin America & Caribbean
Mexican
Meat
Pork
Casseroles

This one-dish supper has a flavor profile similar to enchiladas, but also has a simpler assembly.

SERVES 6 to 8

Mexican Lasagna with Pork, Corn, and Pinto Beans

Why This Recipe Works

This is a members' feature.