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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from Brehant Grondin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon Olive Oil
1 Large Onion
1 Pound Ground meat
1 Tablespoon Ground Cumin
2 teaspoons salt
1 teaspoon black pepper
¼ cup chopped cilantro leaves
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) pinto beans rinsed and drained
1 can (15oz corn drained
1 can (3.8 oz) sliced olives drained (I skipped these)
1 can (19 ounces) enchilada sauce or 3 cups chunky taco sauce
6 burrito-size flour tortillas
1 pound low-fat grated cheese (Monterey jack and Cheddar)
2 cups low-fat sour cream (optional)
Directions:
Directions:
In a large skillet heat oil over medium-high heat. Add onion 4-5 minutes. Add ground meat and cook until no longer pink. Drain well, add cumin, salt, pepper and cilantro; set aside. Mix together beans, corn and olives, set aside.

Pour ½ cup sauce into the bottom of a 9 x 13 baking dish. Place 2 of the tortillas in pan and top with 1/3 meat, 1/3 bean mixture/ 1/3 sauce and 1/3 cheese (do not put cheese on the top layer). Repeat process using all ingredients. Cover with foil and bake in 350 degree oven for 40 minutes. Uncover and sprinkle with remaining cheese. Bake additional 10 minutes. Let stand for 10 minutes. Cut into 18 squares. Serve with sour cream if desired.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
1 hour 15 mins

 

 

 

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