Overnight Mexican Tortilla Lasagna
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 lb extra lean ground beef
- 1 cup chopped Italian plum tomato (3 medium)
- 1 cup zucchini, julienne-cut (2x1/4x1/4-inch)
- 1⁄2 cup finely chopped green onion
- 1 (15 ounce) can black beans, drained, rinsed
- 1 (10 ounce) can old el paso enchilada sauce
- 1 (8 ounce) container nonfat sour cream
- 1 teaspoon old el paso less sodium taco seasoning mix (from 1 oz. pkg.)
- 8 (6 inch) corn tortillas, halved
- 6 ounces shredded reduced-fat cheddar cheese
- 1⁄3 cup chopped fresh cilantro
directions
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
- In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 375°F Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
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Reviews
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i have been using this recipe from www.mylasagnarecipe.com for a while now but now i'm gonan try yours. :) thanks!!<br/><br/>Ingredients:<br/>1lb of ground beef<br/>? cup of chopped onions<br/>1 (16 oz.) can of tomatoes (canned or fresh); cut up<br/>1 (6 oz.) can of tomato paste<br/>2 cup of cottage cheese<br/>2 beaten eggs<br/>6 oz. of cooked lasagna pasta<br/>1 lb. of Mexican Velveeta cheese sliced and spread<br/><br/>Instructions:<br/>1. Brown the ground beef in sauce pan while adding onions into it.<br/>2. Stir in the tomatoes and tomato paste<br/>3. In a mixing bowl combine cottage cheese and eggs together and mix<br/>4. Place first layer of lasagna noodles in an 8 X 12 inch baking dish<br/>5. Pour half of cottage cheese mix, meat mix and cheese spread on first layer %u2013 *Repeat this step for the rest of your lasagna noodles<br/>6. Bake lasagna for 45 min or when cheese start bubbling and browning at 350 F
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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