Good Taste / February 2008
Beefy Mexican Lasagna
1 1/2 pounds ground beef sirloin (95% lean)
9 corn tortillas
2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can black beans, rinsed, drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
1. Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2. Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange three tortillas in 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.
3. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.
4. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Makes 6 to 8 servings.
Courtesy of the Beef Industry Council.
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