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Corn Tortilla Lasagna Recipe

Jo Terwilliger of Oneonta, New York writes, “This is a family favorite that’s always a hit at office luncheons or potluck dinners.” The simple lasagna has a tasty twist—it’s packed with popular Southwest flavors.

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Corn Tortilla Lasagna Recipe

Prep: 20 min. Bake: 30 min. + standing

Yield: 10-12 Servings

20 30 50

Ingredients

1-1/2 pounds ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1 jar (16 ounces) picante sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 medium tomatoes, seeded and chopped
1 large sweet red pepper, chopped
1 can (8 ounces) tomato sauce
1 tablespoon lime juice
12 corn tortillas
3/4 cup shredded Monterey Jack cheese
2 cups (16 ounces) sour cream
Additional picante sauce, optional

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice.
Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 287 calories, 15 g fat (8 g saturated fat), 61 mg cholesterol, 408 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Corn Tortilla Lasagna in Simple & Delicious March/April 2007, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Corn Tortilla Lasagna

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(1-1) of 1 reviews

Reviewed on Sep. 12, 2011 by peytong

I make it without the spinach, but my MIL has made it with...good both ways. It makes a large amount so I have done 2 9x9 pans and frozen one. It turns out amazing every time I make it, and everyone wants seconds.