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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Jo Terwilliger of Oneonta, New York writes, âThis is a family favorite thatâs always a hit at office luncheons or potluck dinners.â The simple lasagna has a tasty twistâitâs packed with popular Southwest flavors. Ingredients:
1-1/2 pounds ground beef |
1/3 cup chopped onion |
1/2 teaspoon minced garlic |
1 jar (16 ounces) picante sauce |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 medium tomatoes, seeded and chopped |
1 large sweet red pepper, chopped |
1 can (8 ounces) tomato sauce |
1 tablespoon lime juice |
12 corn tortillas |
3/4 cup shredded monterey jack cheese |
2 cups (16 ounces) sour cream |
additional picante sauce, optional |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice.
2. Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese.
3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired. Yield: 10-12 servings.
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