Prepare to get cozy tonight with a Mexican inspired lasagna that will become an instant family favourite.
|1 lb||(500 g) Ground beef|
|2||Cloves garlic, minced|
|1||(15 oz) Can green enchilada sauce or green salsa|
|1 cup||(250 mL) Salsa|
|1||(15 oz) Can corn, rinsed and drained|
|1 cup||(250 mL) Canned black beans, rinsed and drained|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|1 tsp||(5 mL) Cumin|
|1 tsp||(5 mL) Lime juice|
|Dash of hot sauce|
|4||Large Dempster’s®WholeGrains™Ancient Grains Tortillas|
|4 cups||(1 L) Shredded Tex Mex cheese|
PREHEAT oven to 350°F (180°C). Lightly coat an 8” square (2 L) casserole dish with non stick cooking spray.
HEAT a large skillet over medium high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3 4 minutes.
SPOON a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
BAKE in a preheated oven for 30 40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.
Cut leftover tortilla into strips and toss with 1 tbsp (15 mL) vegetable oil and 1 tsp (5 mL) chilli powder, scatter over the top before baking.
Serve with sour cream.
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