Corn Tortilla Lasagna Recipe

4.5 1 3
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Corn Tortilla Lasagna Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

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

Nutritional Facts

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

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

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peytong User ID: 6179179 164076
Reviewed 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."

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