Corn Tortilla Lasagna

Name: Corn Tortilla Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

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.

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.

Nutrition Facts

1 piece: 287 calories, 15g fat (8g saturated fat), 61mg cholesterol, 408mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 16g protein.

Originally published as Baja Lasagna in Simple & Delicious March/April 2007

Reviews

My Review

Click stars to rate

Average Rating:

peytong

Sep 12, 2011

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.