Mexican tortilla lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb lean ground beef1 large poblano chile pepper, seeded & diced (1 cup)1.5 TBL chili powder1 can 14.5 oz fire-roasted diced tomatoes with garlic1/2 can of corn kernels, drained (15.25 can siz)1/2 can mild enchilada sauce (10 oz can size)1/2 cup chopped cilantroThree 8-9" flour tortillas4 oz 2% shredded cheddar
6 servings. 1. Preheat oven to 400 degrees. Coat an 8 or 9" square or round baking dish with cooking spray
2. In 12" deep nonstick skillet put beef & pepper. Cook over medium-high heat breaking up chunks of meat for 9 mins until beef is browned and pepper crisp-tender
3. Stir in chili power; cook 1 min. Stir in tomatoes, corn & enchilada sauce; bring to a simmer. Remove from heat & stir in cilantro.
4. Line baking dish with a tortilla. Top with rounded cup of meat mix, then 1/4 cup cheese. Repeat 3 times.
5. Cover w/foil & bake for 20 mins. Uncover for last 10mins. Cool 5 mins before serving
Number of Servings: 6
Recipe submitted by SparkPeople user MW130634.
2. In 12" deep nonstick skillet put beef & pepper. Cook over medium-high heat breaking up chunks of meat for 9 mins until beef is browned and pepper crisp-tender
3. Stir in chili power; cook 1 min. Stir in tomatoes, corn & enchilada sauce; bring to a simmer. Remove from heat & stir in cilantro.
4. Line baking dish with a tortilla. Top with rounded cup of meat mix, then 1/4 cup cheese. Repeat 3 times.
5. Cover w/foil & bake for 20 mins. Uncover for last 10mins. Cool 5 mins before serving
Number of Servings: 6
Recipe submitted by SparkPeople user MW130634.
Nutritional Info Amount Per Serving
- Calories: 424.9
- Total Fat: 24.6 g
- Cholesterol: 76.5 mg
- Sodium: 762.1 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.7 g
- Protein: 21.3 g
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