Recipe: beefy mexican lasagna

Ingredients

• 1 1/2 pounds ground beef (95% lean)
• 9 corn tortillas
• 2 cans (10 ounces each) mild enchilada sauce
• 1 1/2 cup frozen corn
• 1 teaspoon ground cumin
• 1 1/2 cup shredded Mexican Cheese
• CRUNCHY TORTILLA STRIPS
• 1/2 chopped tomato
• 2 tablespoons chopped fresh cilantro

Directions

Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.

Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.

Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time from 30 to 45 minutes.

To make the Crunchy Tortilla Strips:

Ingredients: 1 corn tortilla

1. Preheat oven to 400°F.

2. Cut tortilla in half, then crosswise into 1/4-inch wide strips.

3. Place strips in single layer on baking sheet. Spray lightly with nonstick cooking spray.

4. Bake 4 to 8 minutes or until crisp.

NUTRITION INFORMATION
Nutrition information per serving: (1/6 of recipe): 490 calories; 19 g fat (9 g saturated fat; 3 g monounsaturated fat); 101 mg cholesterol; 891 mg sodium; 44 g carbohydrate; 7.7 g fiber; 38 g protein; 7.6 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.7 mg iron; 20.7 mcg selenium; 6.8 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving (1/8 of recipe): 367 calories; 14 g fat (7 g saturated fat; 2 g monounsaturated fat); 76 mg cholesterol; 668 mg sodium; 33 g carbohydrate; 5.8 g fiber; 29 g protein; 5.7 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 3.5 mg iron; 15.5 mcg selenium; 5.1 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.