"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beefy Mexican Lasagna Recipe

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This recipe for Beefy Mexican Lasagna, by , is from Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vernon Corey

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. 95% lean Ground Beef
2 cans (10 oz. each) Mild Enchilada Sauce
1 can (15 oz.) Black Beans, Rinsed, Drained
1 1/2 cups frozen Corn
1 tsp. Ground Cumin
9 Corn Tortillas
1 1/2 cups shredded Mexican Cheese Blend
Crunchy Tortilla Strips or Chips, Crushed
1/2 cup Chopped Tomato
2 Tbsp. Chopped Fresh Cilantro

Directions:
Directions:
Heat oven to 350F. Cook ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until no longer pink, stirring to break up meat. Drain. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes stirring occasionally.

Spray 11" x 7" baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 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, omitting final cheese layer. Top with remaining enchilada sauce. Cover with foil.

Bake 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted. Top with tortilla strips, tomato and cilantro.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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