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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Lasagna ... with a Mexican flair! Ingredients:
2 lbs lean ground beef |
1 medium onion, chopped |
2 (8 ounce) cans tomato sauce |
1 (11 ounce) can mexicorn, drained (corn with red & green peppers) |
1 (10 ounce) can enchilada sauce |
1 teaspoon chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 (6 1/2 ounce) package corn tortillas, divided |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 375F degrees.
2. Cook beef& onion in a large skillet until beef is brown& crumbled; drain, and return to the skillet.
3. Stir tomato sauce, corn, enchilada sauce, chili powder, oregano, pepper& salt into meat mixture; cook& bring to a boil.
4. Reduce heat to medium& cook uncovered 5 minutes, stirring occasionally.
5. Meanwhile, place half of the tortillas in bottom of a greased 13x9 baking dish.
6. Spoon half of the beef mixture over the tortillas; sprinkle with half of the cheese.
7. Repeat layers with remaining tortillas& beef mixture.
8. Bake at 375F for 10 minutes; sprinkle with remaining cheese and bake 5 minutes more or until cheese melts.
9. *NOTE:this is also good with beans (black beans, kidney beans, or chili beans, etc) added to the beef mixture.
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