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| | | |  | | | Cook's RecipeTip Tip: Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time from 30 to 45 minutes.
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Beefy Mexican Lasagna
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Ingredients: |
| 1-1/2 |
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pounds ground beef sirloin (95% lean) |
| 9 |
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corn tortillas |
| 2 |
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cans (10 ounces each) mild enchilada sauce |
| 1 |
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can (15 ounces) black beans, rinsed, drained |
| 1-1/2 |
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cups frozen corn |
| 1 |
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teaspoon ground cumin |
| 1-1/2 |
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cups shredded Mexican cheese blend |
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Crunchy Tortilla Strips (optional) (recipe follows) |
| 1/2 |
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cup chopped tomato |
| 2 |
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tablespoons chopped fresh cilantro |
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Instructions: |
| 1. |
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Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. |
| 2. |
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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. |
| 3. |
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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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| Makes 6 to 8 servings. |
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| | | | | Nutrition information per serving (1/6 of recipe): 490 calories; 19 g fat (9 g saturated fat; 3 g monounsaturated fat); 101 mg cholesterol; 891 mg sodium; 44 g carbohydrate; 7.7 g fiber; 38 g protein; 7.6 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.7 mg iron; 20.7 mcg selenium; 6.8 mg zinc.
Nutrition information per serving (1/8 of recipe): 367 calories; 14 g fat (7 g saturated fat; 2 g monounsaturated fat); 76 mg cholesterol; 668 mg sodium; 33 g carbohydrate; 5.8 g fiber; 29 g protein; 5.7 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 3.5 mg iron; 15.5 mcg selenium; 5.1 mg zinc. |
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