This Mexican lasagna is truly a delicious comfort food that is also pretty healthy packed with protein, veggies and the right amount of carbs. It can be a great hit for potlucks or game nights. Not only will the whole family love this dish but so will your kiddos. The recipe calls for beef but you can also substitute ground chicken. Best of all, prep time is a short 15 minutes. Enjoy!Yield:
8 ServingsPreheat Oven:
1 pound lean ground beef (90% lean) or chicken
2 1/2 cups salsa
1 can (15 ounces) black beans
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
Flour tortillas (8 inches)
1 1/4 cups of frozen or canned corn
3/4 cup sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup chopped fresh cilantroDIRECTIONS
In a large skillet, add oil and cook beef or chicken over medium heat until meat is no longer pink and drain.
Stir in the salsa, beans, sour cream, corn, taco seasoning and cumin. Mix for a few minutes so the meat absorbs the spices and salsa.
Cut the tortillas in squares and layer tortillas on bottom of 2 quart baking dish.
Spoon a generous layer of meat mixture on top of tortilla layer. Sprinkle with shredded cheese. Repeat as many layers as you want.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Use corn tortillas for gluten free.
Recipe adapted from: Just Get Off Your Butt And Bake