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Mexican Lasagna

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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

Details

Preparation

Step 1

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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