Mexican Lasagna
Ingredients
The filling
-
2
teaspoons
olive oil
-
1
pound
ground beef
-
½
cup
onion, finely diced
-
1
teaspoon
minced garlic
-
1
packet
taco seasoning
-
4
ounces
diced green chilies
-
14
ounces
diced tomatoes
-
½
cup
corn kernels
-
16
ounces
refried beans
The assembly
-
10
ounces
red enchilada sauce
-
12
pieces
flour tortillas
-
3
cups
shredded cheddar cheese
-
2
tablespoons
chopped cilantro
-
to taste
toppings (pico de gallo, sour cream, guacamole)
Instructions
- Preheat the oven to 375°F and coat a baking dish with cooking spray.
- In a large pan, heat olive oil and cook ground beef until browned.
- Add onion and cook until softened, then add garlic and cook briefly.
- Stir in taco seasoning, then add green chilies, diced tomatoes, and corn.
- Mix in refried beans until well combined.
- Spread a layer of enchilada sauce in the baking dish.
- Layer half of the tortillas, then add 1/3 of the enchilada sauce and 1/2 cup of cheese.
- Add half of the meat mixture, then repeat the layers.
- Finish with tortillas, remaining enchilada sauce, and cheese on top.
- Cover and bake for 20 minutes, then uncover and bake for another 20 minutes until cheese is melted.
- Sprinkle with cilantro, add toppings if desired, then slice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
499
Total fat
24g
Total carbohydrates
41g
Total protein
29g
Sodium
1621mg
Cholesterol
81mg
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