BEEFY MEXICAN LASAGNA
Found this on a Kentucky Beef Council ad, wanted to save it to try later. It is from the VanMeter Angus Farm, Bowling Green, KY.
Provided by WildLightning
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 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 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 a 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 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro.
Nutrition Facts : Calories 626.6, Fat 28.9, SaturatedFat 13.3, Cholesterol 111.8, Sodium 1287.8, Carbohydrate 55.3, Fiber 10.5, Sugar 8.4, Protein 39
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