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Mexican Tortilla Lasagna
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Brief Description
An easy way to cook up two meals at once, and freeze one for a later time.
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Main Ingredient
Ground Beef
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Category: Main Dish
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
To Reheat: 1. One to two days before you plan to serve it, place frozen lasagna in refrigerator so it has time to thaw. 2. Remove plastic wrap; re-cover with the foil. Bake 50 minutes; uncover and bake 10 minutes more until heated through.
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Posted By: mcarr
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Posted On: Feb 18, 2012
Number of Servings:
Ingredients:
- 2 pounds - Ground Beef
- 2 whole - Large Poblano Chile Peppers
- 3 tablespoons - Chili Powder
- 2 cans - Fire-roasted Diced Tomatoes
- 1 cans - Corn kernels
- 1 cans - Mild Enchilada Sauce
- 1 cups - Chopped Cilantro
- 8 whole - Flour Tortillas
- 8 ounces-fluid - 2% milk Cheddar
Directions:
1. Heat oven to 400°F. Coat two 8-9 inch (1.5-2 qt) square or round baking dishes with cooking spray.
2. Put beef and peppers in a deep 12-in. nonstick skillet. Cook over medium-high heat, breaking up chunks of meat, 9 minutes or until beef is browned and peppers are crisp-tender.
3. Stir in chili powder; cook 1 minute. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
4. To assemble each lasagna: Line bottom of each baking dish with 1 tortilla (it may come up the sides of the dish a bit). Top each with a rounded cup of meat mixture, then 1/4 cup of the cheese. Repeat layers 3 times.
5. Cover lasagna you are baking now with nonstick foil. Bake 20 minutes. Meanwhile, cover second lasagna with plastic wrap, then wrap tightly in nonstick foil. Freeze up to 2 months. (When ready to reheat, follow instructions in notes.)
6. Uncover lasagna and bake 10 minutes more or until heated through. Remove from oven; cool 5 minutes before cutting.
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