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Beefy Mexican Lasagna
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Ingredients
- 1-1/2 pounds ground beef sirloin (95% lean)
- 9 corn tortillas
- 2 cans (10 ounces each) mild enchilada sauce
- 1 can (15 ounces) black beans, rinsed, drained
- 1-1/2 cups frozen corn
- 1 teaspoon ground cumin
- 1-1/2 cups shredded Mexican cheese blend
- Crunchy Tortilla Strips (optional) (recipe follows)
- 1/2 cup chopped tomato
- 2 tablespoons chopped fresh cilantro
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Instructions
- Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
- Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
- Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
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