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Tex-Mex Lasagna

Beth Dreiling Hontzas
Prep time 20 mins
Cook time 57 mins
Stand time 10 mins
Yield Makes 8 servings

Ingredients

  • 1 pound lean ground beef
  • 1 cup frozen diced onion, red and green bell pepper, and celery
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt-free chipotle seasoning blend
  • 1 (24-oz.) jar mild salsa
  • 1 (15-oz.) can dark red kidney beans, drained
  • 1 (10-oz.) can enchilada sauce
  • 1 (10-oz.) package frozen whole kernel corn, thawed
  • 16 (6-inch) fajita-size corn tortillas
  • 4 cups (16 oz.) shredded Mexican four-cheese blend
  • Toppings: sour cream, chopped tomatoes

How to Make It

  1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

  2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

  3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

  4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

  5. Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.