Ingredients:

Old El Paso Soft Tortilla Taco Boats

 Mexican rice pilaf, cooked

salsa

sour cream

black beans

shredded cheddar cheese, divided

enchilada sauce

ground beef

Salt and pepper, to taste

2 TBSP grapeseed oil

1 TBSP cumin

1 TBSP chili powder

1/2 onion, sliced

1/2 red bell pepper, sliced

1 Anaheim pepper, sliced

1 cup frozen corn, defrosted

Salt and pepper

Scallions

Sour cream

cilantro

Method:

 1 In a small bowl mix rice and salsa. Set aside until ready to use.

 2 Heat grapeseed oil in a pan add onions and peppers, saute 5-7 minutes, stir in spices and ground beef and cook until brown, season with salt and pepper. Stir in corn. Set aside.

 3 Pour 1 1/2 cup enchilada sauce in the bottom of a 9x13 baking dish. To assemble lasagna lay 6 taco boats side by side in two rows. Put some rice, cheese and one tablespoon of sour cream in the bottom of each tortilla boat and top with a tortilla boat. To that boat add some black beans, 2 TBSP enchilada sauce and some cheese, repeat over all the boats and then top with another boat. Fill that boat with ground beef mixture and pour over more sauce and top with more cheese. Repeat with remaining boats, making 6 stacks of three taco boats. Garnish with sour cream, scallions and cilantro. Bake for 20-25 minutes.

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