Mexican Lasagna

Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp olive oil

  • 1

    medium onion, chopped

  • 4

    cloves garlic, chopped

  • 1

    zucchini, diced

  • 1 1/2

    tsp ground cumin

  • 1

    tbsp chili powder

  • 1

    tsp salt

  • 1/4

    pound ground beef, cooked or shredded pork or chicken, chopped (optional)

  • 1

    can (14.5 oz) diced tomatoes

  • 1

    can (15 oz) black beans, rinsed

  • 1

    can (11 oz) corn niblets, drained

  • 1

    ⁄2 cup freshly chopped cilantro

  • 4

    (6 – 10 inch) flour tortillas

  • 1

    cup shredded reduced-fat cheddar

  • Garnish: reduced-fat sour cream

Directions

Heat oven to 350 degrees. Coat a baking dish, cake pan or 9-inch spring form pan with nonstick spray. Heat oil in a large skillet over medium-high heat. Add onion and garlic, sauté until soft and translucent; about 5 minutes. Add zucchini, cumin, chili powder and salt; sauté 3 minutes. Stir in tomatoes with juice, beans, corn, cilantro and meat; heat through. Place a tortilla on the bottom of the baking dish. Top with a good layer of vegetable mixture; sprinkle with some cheese. Add another tortilla and repeat making 4 layers ending with vegetable mixture and a sprinkle of cheese. Bake for 30 minutes until heated through and cheese is melted. Cool 5-10 minutes. Cut into wedges and serve with sour cream and salsa, if desired. Variations: To add a little spice, use diced tomatoes with green chilies or add a cup of medium to hot heat salsa.

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