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Saturday, January 15, 2011

TexMex Lasagna

Tex Mex Lasagna (Ellen)


· 1 pound lean ground beef

· 1 cup frozen diced onion, red and green bell pepper, and celery

· 3 garlic cloves, minced

· 1 tablespoon chili powder

· 1 teaspoon salt-free chipotle seasoning blend

· 1 (24-oz.) jar mild salsa

· 1 (15-oz.) can dark red kidney beans, drained

· 1 (10-oz.) can enchilada sauce

· 1 (10-oz.) package frozen whole kernel corn, thawed

· 16 (6-inch) fajita-size corn tortillas

· 4 cups (16 oz.) shredded Mexican four-cheese blend

· Toppings: sour cream, chopped tomatoes


1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

1 comment:

  1. This was good. Anything the 3 year old will eat is a hit.