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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing YIELD:10-12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Medium-Bodied Red Wine

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