Turkey Track Bar
Well-known member
Here's a "Fightless Friday" recipe we really like, and it's really easy and very filling. It's a great use for Hamburger. Even my Scandahovian hubby who normally won't touch mexican loves it. Requests it almost weekly :lol: One note about the recipe is that it might take more tortillas than what's called for in the ingredients...don't worry it still works fine!!!
Beefy Mexican Lasagna
Ingredients:
1-1/2 lbs ground beef sirloin (95% lean)
9 corn tortillas
2 cans (10 oz each) mild enchilada sauce
1 can (15 oz) black beans, rinsed, drained
1-1/2 cups frozen corn
1 tsp ground cumin
1-1/2 cups shredded Mexican cheese blend
1/2 cup chopped tomato
2 tbsp chopped fresh cilantro
Instructions:
1. Heat oven to 350°F. 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; simmer 5 minutes, stirring occasionally.
2. Spray 11-3/4 x 7-1/2 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 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Cook's Recipe Tip: Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time from 30 to 45 minutes.
Makes 6 to 8 servings.
Nutrition information per serving (1/6 of recipe): 466 calories; 35 g protein; 46 g carbohydrate; 17 g fat; 837 mg sodium; 73 mg cholesterol; 102.5 mcg folic acid; 6 g fiber; 6.3 mg niacin; .4 mg vitamin B6; 1.7 mcg vitamin B12; 5.7 mg iron; 5.7 mg zinc.
Nutrition information per serving (1/8 of recipe): 349 calories; 27 g protein; 34 g carbohydrate; 13 g fat; 628 mg sodium; 55 mg cholesterol; 76.9 mcg folic acid; 4 g fiber; 4.7 mg niacin; .3 mg vitamin B6; 1.3 mcg vitamin B12; 4.3 mg iron; 4.3 mg zinc.
Beefy Mexican Lasagna
Ingredients:
1-1/2 lbs ground beef sirloin (95% lean)
9 corn tortillas
2 cans (10 oz each) mild enchilada sauce
1 can (15 oz) black beans, rinsed, drained
1-1/2 cups frozen corn
1 tsp ground cumin
1-1/2 cups shredded Mexican cheese blend
1/2 cup chopped tomato
2 tbsp chopped fresh cilantro
Instructions:
1. Heat oven to 350°F. 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; simmer 5 minutes, stirring occasionally.
2. Spray 11-3/4 x 7-1/2 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 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Cook's Recipe Tip: Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time from 30 to 45 minutes.
Makes 6 to 8 servings.
Nutrition information per serving (1/6 of recipe): 466 calories; 35 g protein; 46 g carbohydrate; 17 g fat; 837 mg sodium; 73 mg cholesterol; 102.5 mcg folic acid; 6 g fiber; 6.3 mg niacin; .4 mg vitamin B6; 1.7 mcg vitamin B12; 5.7 mg iron; 5.7 mg zinc.
Nutrition information per serving (1/8 of recipe): 349 calories; 27 g protein; 34 g carbohydrate; 13 g fat; 628 mg sodium; 55 mg cholesterol; 76.9 mcg folic acid; 4 g fiber; 4.7 mg niacin; .3 mg vitamin B6; 1.3 mcg vitamin B12; 4.3 mg iron; 4.3 mg zinc.