Mexican Lasagna


From the kitchen of Jeanne


Detailed instructions

I have enjoyed a Tex Mex style lasagna in the past, but this sounds slightly different. But yummy. It has a lot of ingredients! Also, I would not be serving fresh fruit with this. Maybe a salad.

Mexican Lasagna

1 Tbsp olive oil

1 large onion chopped

1 pound ground meat

1 Tbsp ground cumin

2 tsp salt

1 tsp black pepper

1/2 cup cilantro (optional)

1 can (15 oz) black beans rinsed & drained

1 can (15 oz) pinto beans rinsed & drained

1 can (15 oz) corn drained

1 can (3.8 oz) sliced olives drained

1 can (19 oz) enchilada sauce or 3 cups chunky taco sauce

6 burrito sized flour tortillas

1 lb lo fat grated cheese Monterey Jack & cheddar

2 cups sour cream (optional)

1) heat oil in skillet over med high heat, add onion, cook 4-5 minutes. Add ground meat cook till done & drain well. Add cumin, salt, pepper & cilantro; set aside. Mix together beans, corn & olives, set aside.

2) pour 1/2 cup sauce into bottom of 9×13 baking pan. Place 2 tortillas in pan and top with 1/3 meat, 1/3 bean mixture, 1/3 sauce & 1/3 cheese (do not put cheese on the top layer). Repeat layers until all ingredients are used.

3) Cover with foil and bake at 350 for 40 minutes. Then uncover and sprinkle with remaining cheese. Bake additional 10 minutes, let stand for 10 minutes. Cut into squares. Serve with sour cream. (fresh fruit salad goes well with this dish)

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