Beefy Mexican Lasagna
Courtesy of The Beef Checkoff 6 Servings • 15 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 1-1/2 lb. ground beef sirloin (95% lean) |
| 9 corn tortillas |
| 2 cans (10-oz. ea.) mild enchilada sauce |
| 1 can (15 oz.) black beans, rinsed, drained |
| 1-1/2 c. frozen corn |
| 1 tsp. ground cumin |
| 1-1/2 c. shredded Mexican cheese blend |
| Crunchy Tortilla Strips,( see below), optional |
| 1/2 c. chopped tomato |
| 2 Tbsp. chopped fresh cilantro |
Directions:
1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., 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 min., stirring occasionally.
2. Spray 11-3/4 x 7-1/2 in. baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 c. 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. Cover with aluminum foil. Bake in 350°F oven 30 min. Remove foil; sprinkle with remaining 1/2 c. cheese. Bake, uncovered, 5 min. or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Crunchy Tortilla Strips:
* 1 corn tortilla
1. Preheat oven to 400°F.
2. Cut tortilla in half, then crosswise into 1/4-in. wide strips.
3. Place strips in single layer on baking sheet. Spray lightly with nonstick cooking spray.
4. Bake 4-8 min. or until crisp.
* Recipe Courtesy of The Beef Checkoff
