This easy-to-assemble Mexican-inspired
main dish has all the flavor of enchiladas, but eliminates the
work of filling and rolling up the corn tortillas. Instead, the
ingredients are layered much like lasagna.
Beefy Mexican
Lasagna
- 1 1/2 pounds ground beef
sirloin (95% lean)
9 corn tortillas
2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can 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)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
- Heat oven to 350°F
(175°C). 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.
- 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.
Makes 6 to 8 servings.
Nutrition information per
serving (1/6 of recipe): 466 calories; 35 g protein; 46 g carbohydrate;
17 g fat; 837 mg sodium; 73 mg cholesterol; 102.5 mcg folic acid;
6 g fiber; 6.3 mg niacin; .4 mg vitamin B6; 1.7 mcg vitamin B12;
5.7 mg iron; 5.7 mg zinc.
Nutrition information per
serving (1/8 of recipe): 349 calories; 27 g protein; 34 g carbohydrate;
13 g fat; 628 mg sodium; 55 mg cholesterol; 76.9 mcg folic acid;
4 g fiber; 4.7 mg niacin; .3 mg vitamin B6; 1.3 mcg vitamin B12;
4.3 mg iron; 4.3 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
