Mashup Mexican Lasagna

---

Lasagna meets taco night, and they’ve both never looked better. Recipe courtesy dan churchill.

---

Steps

---

Preheat a dutch oven over high heat.

---

Add 3 tablespoons olive oil , swirl to coat , and add beef.

---

Season generously with salt and pepper and cook , stirring , until beef begins to turn golden , about 10 minutes.

---

Add remaining tablespoon olive oil and add onion , bell pepper , and garlic.

---

Saute until softened , about 8 minutes more.

---

Add cayenne , paprika , cumin , coriander , and dried oregano.

---

Cook , stirring , until fragrant , 1 minute.

---

Add tomatoes , beef stock , and red wine vinegar.

---

Bring to a boil , reduce to a brisk simmer , and cook until reduced and nearly all liquid is cooked off , about 20 minutes.

---

Meanwhile , preheat oven to 450 degrees f.

---

In a medium bowl , combine white beans , sour cream , and half of mozzarella and queso fresco.

---

Season to taste with salt and pepper.

---

Grease a 9 x 13 baking dish with olive oil and spread 1 cup red sauce on the bottom.

---

Create a layer on top with tortillas , cutting to fit if necessary.

---

We used 5 tortillas per layer: 1 in each.

---

Ingredients

---

olive oil, ground beef, kosher salt & freshly ground black pepper, red onion, red bell pepper, garlic cloves, cayenne, sweet paprika, ground cumin, ground coriander, ground oregano, chopped tomatoes, low sodium beef broth, red wine vinegar, navy beans, sour cream, mozzarella cheese, queso fresco, corn tortillas, avocados, lemon, juice and zest of