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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I delicious lasagna that is different from the rest! Ingredients:
2 teaspoons club house chili powder |
1 teaspoon club house ground cumin |
1 teaspoon club house minced garlic |
1/2 teaspoon club house oregano leaves |
1/2 teaspoon club house crushed red pepper flakes (optional) |
1 lb lean ground beef |
1/2 cup chopped onion |
680 ml tomato sauce |
540 ml black beans, drained and rinsed |
3/4 cup frozen corn kernels |
127 ml chopped green chilies, with juice |
8 flour tortillas |
2 cups shredded cheddar cheese |
Directions:
1. In large skillet, brown beef and onion over med–hi heat; drain. Stir in tomato sauce, beans, corn and green chilies. Stir in all spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 2/3 cup (150 mL) beef mixture on bottom of lightly greased 13x9 in/ 34x22 cm baking dish. Top with 4 tortillas, overlapping as needed. Layer with 1/2 of remaining beef mixture and 1/2 of cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350ºF (180°C) oven 15 minutes or until heated through. Let stand 5 minutes before serving.
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