Pasadena Star News/Wednesday, April 28, 2004

Beefy Mexican Lasagna
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A 1115 N/A 67gm 569mg 91gm 18gm 200mg


INGREDIENTS:
1-1/2 pounds ground beef sirloin 9 corn tortillas 2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can black beans, rinsed and drained 1-1/2 cups frozen corn 1 teaspoon ground cumin
1-1/2 cups shredded Mexican cheese blend Crunchy Tortillas Strips 1/2 cup chopped tomatoes
2 tablespoons chopped fresh cilantro



1 Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
2 Spray a 11-3/4x7-1/2-inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 of beef mixture, then 1/2 cup cheese.
3 Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
4 Cover with nonstick foil. Bake in preheated 350-degree oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with Crispy Tortilla Strips, if desired, tomatoes and cilantro.
5 CRUNCHY TORTILLA STRIPS: Cut 1 corn tortilla in half, then crosswise into 1/4-inch wide strips. Place strips in a single layer on a baking sheet. Spray lightly with nonstick cooking spray. Bake in preheated 400-degree oven 4 to 8 minutes or until crisp.

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