A new year means trying new recipes, and the Southwest Lasagna was a HIT over the weekend!
Ingredients
4 whole wheat tortillas
1 can of enchilada sauce
1 lb. of ground beef or turkey
1 yellow onion, chopped
1 green bell pepper, chopped
1 packet of taco mix
1 can of corn (drained very well)
1 can of tomatoes (drained very well)
1 bunch of cilantro, chopped
1 can of chopped chilis
8 oz of cheddar cheese, or the Mexican blend
Handful of chopped olives for the top
Instructions
In a frying pan, brown the ground beef. When close to fully-brown, add the chopped green pepper and onion. Then follow instructions on the taco mix packet (to add). Drain the grease and transfer to a large bowl.
Next, add the corn, chilis, tomatoes and chopped cilantro to the bowl and mix well with the ground beef mixture. Set aside.
Preheat the oven to 375 degrees. Use cooking spray or butter to grease the sides of a 1.5 quart casserole dish. Pour enchilada sauce into a bowl. Cut the tortillas into strips, about 1 1/2 inches side. Dip in the enchilada sauce and cover the bottom of the pan.
Add a layer of the ground beef and then cover with cheese. Cover the mixture with layers of tortilla strips, dipped in enchilada sauce. Repeat this step until the pan is full.
The last layer should be tortilla strips, cheese and olives (if you would like to add them).
Cook in oven for 30 minutes. The dish is done when the cheese is melted and lasagna bubbling.
Serve immediately.
Makes 8 servings.
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