Monday, December 18, 2006

Mexican Lasagna

Mexican Lasagna

1 1/2 lbs lean ground beef
9 corn tortillas
2 cans (10oz each) mild enchilada sauce (or hot if ya feelin' spicy!)
1 can black beans- rinsed and drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
1/2 cup chopped tomatos
2 tablespoons chopped cilantro

1. heat the oven to 350. brown the ground beef in a large skillet- pour off the drippings. Stir in one can of enchilada sauce, black beans, corn, and cumin; bring this to a boil and reduce the heat- simmer for 5 min stirring occasionally

2. spreay 11-ish x 7-ish baking dish (usually a cake pan) with nonstick cooking spray. arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. spread 1/4 cup remaining enchilada sauce over the tortillas, cover with 1/3 beef mixture, then 1/3 cheese. repeat layers twice, omitting the final cheese layer. pour remaining enchilada sauce over top.

3. cover with aluminum foil and bake in a 350 oven for 30 mins. remove foil, sprinkle with remaining 1/2 cup cheese. bake uncovered for 5 mins or until cheese is melted top with tomatos and cilantro.

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