Thursday, March 4, 2010
Mexican Lasagna With Chicken, Corn & Black Beans
I made this for dinner and everyone loved it. It was a nice spin on regular lasagna. I thought the leftovers were even better. Enjoy!
1 1/2 lbs. extra-lean ground beef, turkey or chicken
1 cup diced red onions
1 cup diced green bell pepper
2 tsp. minced garlic
1 cup canned black beans, drained and rinsed
1 can diced tomatoes
1 cup frozen corn
1 1/2 tsp. chili powder
1 tsp. ground cumin
2 cups of your favorite pasta sauce
1 cup salsa
1/2 tsp. ground black pepper
2 Tbsp. minced fresh cilantro
4-6 large whole wheat or low carb tortillas ( used low carb and you couldn't tell)
2-3 cups shredded cheese (I used Costco Mexican cheese mix.)
1 cup light sour cream
1/4 cup chopped green onions
Preheat oven to 375 degrees. Spray or line a 9x13 pan or casserole dish with foil. Brown ground beef and with diced onion, green pepper and garlic. Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil and reduce heat to low. Cover and simmer for 5 more minutes, stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 of the meat sauce mixture over bottom of casserole dish. Top with 1/2 of the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 of the meat sauce , followed by 1/2 of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce. (When I made it I didn't use all of the sauce. I just used enough sauce on each layer to cover the pan completely. If you want thicker lasagna go ahead and use all the sauce.)
Cover with foil and bake for 35 minutes. Uncover and bake 10 minutes more. Let lasagna stand for at least 10 minutes before serving. Top each piece with a dollop of sour cream and some chopped green onions.