Tex-Mex Lasagna
Servings: 8
Ingredients
- 1 lb. lean ground beef
- 1 cup frozen diced onion red and green bell pepper, and celery
- 3 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon salt-free chipotle seasoning blend
- 1 24-oz. jar mild salsa
- 1 15-oz. can dark red kidney beans, drained
- 1 10-oz. can enchilada sauce
- 1 10-oz. package frozen whole kernel corn, thawed
- 16 6-inch fajita-size corn tortillas
- 4 cups 16 oz. shredded Mexican four-cheese blend
- Toppings: sour cream chopped tomatoes
Instructions
- Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
- Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
- Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
- Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
- Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.
Notes
Recipe By: Southern Living
OCTOBER 2007
Serving Size: 8
OCTOBER 2007
Serving Size: 8
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