Friday, May 27, 2011

Mexican Lasagna

This is soooo yummy. It kind of has the flavor of
tamales meets enchiladas, lasagna style.
…So if you dig those, then you’re going to want to try this.
I just had leftovers for lunch and it' was just as good reheated. YUM!

  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 can black beans, rinsed and drained
  • 8 oz. can tomato sauce
  • 8 oz. sour cream
  • 8 oz. cottage cheese
  • 4.25 oz. can chopped green chiles
  • 1 cup grated cheddar cheese
  • 1 bag corn tortilla chips

Preheat oven to 350*

Brown the ground beef and onion until beef is cooked through. Add garlic powder, salt, black beans and tomato sauce. Simmer for 5 minutes.

Combine the sour cream, cottage cheese and green chiles. Set aside.

Lightly spray an 8x8 baking dish with no-stick spray, then put a layer of chips at the bottom (you could just as easily use corn tortillas for this step) of the pan. Then put half of the meat mixture, then half of the sour cream mixture and half of the cheese. Repeat layers.

Top with crushed chips and bake for about 35-40 minutes or until it’s all bubbly and heated through.

Let it sit for a few minutes to cool. Serve with a side salad and/or corn!

{{This recipe is fantastic to freeze. I usually double the recipe and freeze one! Just assemble (don’t bake it), cover tightly and freeze. Thaw in the fridge overnight and bake as directed.}}

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