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."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs ground beef
- 9 corn tortillas
- 2 (10 ounce) cans mild enchilada sauce
- 1 (15 ounce) can black beans, rinsed
- 1 1⁄2 cups frozen corn
- 1 teaspoon ground cumin
- 1 1⁄2 cups shredded Mexican blend cheese
- 1⁄2 chopped tomato
- 2 tablespoons chopped fresh cilantro
- crunchy corn tortilla strips (optional)
directions
- 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.
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RECIPE SUBMITTED BY
WildLightning
United States
I'm a born and raised city girl who moved to a small town, and love it! I now live in Lexington KY, and I am trying to adjust back to the larger town feel. One good thing...more restaurants! I love to cook, and learned from my father, who passed away 4 years ago. He cooked by throwing things together, and it always tasted great. I love to experiment in the kitchen, and am thrilled when my husband calls me a good cook. Really, I just love to do it!
