Mexican Lasagna - OAMC
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 lb. ground beef1 lb. ground turkey1 c. onions.5 c. jalapenos 2 15 oz. cans diced tomatoes2 15 oz cans yellow sweet corn2 15 oz cans black beans, drained & rinsed2 package (1.25 oz) taco seasoning mix20 corn tortillasNon-stick cooking spray1.5 c. reduced fat sour cream (nonfat works)1 c. Mexican cheese blend, reduced fat1 bunch fresh cilantro, chopped for garnish
Yield: 2 9x13 casseroles at 12 servings each.
1. Brown meat and onions in large skillet. Drain well & rinse to remove excess fat.
2. Add corn, black beans, jalapenos, and taco seasoning mix. Simmer 5 mins.
3. Spray 2 9x13 casseroles with non-stick cooking spray. Cut tortillas in half. Place 10 tortilla halves in the bottom of each dish. Spoon 1/4 of the meat mixture over and then 1/4 of the sour cream into each dish. Spread evenly. Place another layer of tortillas, 10 for each dish, and then the remaining beef mixture divided.
5. To freeze: Cover tightly with plastic wrap and then aluminum foil. When frozen solid, casserole can be removed from pan and stored separately, returning to original pan for baking.
6. If frozen, thaw overnight in the refrigerator. Heat oven to 350*. Bake for 25 minutes. Remove from oven & sprinkle with cheese. Cover and let stand 5 minutes for the cheese to melt. Sprinkle with fresh chopped cilantro. Serve with taco-type accompaniments like tomato, lettuce, salsa, olives, etc.
Number of Servings: 24
Recipe submitted by SparkPeople user FROLIC838.
1. Brown meat and onions in large skillet. Drain well & rinse to remove excess fat.
2. Add corn, black beans, jalapenos, and taco seasoning mix. Simmer 5 mins.
3. Spray 2 9x13 casseroles with non-stick cooking spray. Cut tortillas in half. Place 10 tortilla halves in the bottom of each dish. Spoon 1/4 of the meat mixture over and then 1/4 of the sour cream into each dish. Spread evenly. Place another layer of tortillas, 10 for each dish, and then the remaining beef mixture divided.
5. To freeze: Cover tightly with plastic wrap and then aluminum foil. When frozen solid, casserole can be removed from pan and stored separately, returning to original pan for baking.
6. If frozen, thaw overnight in the refrigerator. Heat oven to 350*. Bake for 25 minutes. Remove from oven & sprinkle with cheese. Cover and let stand 5 minutes for the cheese to melt. Sprinkle with fresh chopped cilantro. Serve with taco-type accompaniments like tomato, lettuce, salsa, olives, etc.
Number of Servings: 24
Recipe submitted by SparkPeople user FROLIC838.
Nutritional Info Amount Per Serving
- Calories: 237.3
- Total Fat: 10.0 g
- Cholesterol: 37.7 mg
- Sodium: 321.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.7 g
- Protein: 13.1 g
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