Overnight Mexican Tortilla Lasagna

Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.

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Servings 6

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ingredients 11
Prep Time 25 min
Total Time 9 hr 5 min

Ingredients

1/2: lb. extra-lean ground beef

1: cup chopped Italian plum tomatoes (3 medium)

1: cup julienne-cut (2x1/4x1/4-inch) zucchini

1/2: cup finely chopped green onions

1: (15-oz.) can black beans, drained, rinsed

1: (10-oz.) can Old El Paso® Enchilada Sauce

1: (8-oz.) container nonfat sour cream

1: teaspoon Old El Paso® 40% Less Sodium Taco Seasoning Mix (from 1 oz. pkg.)

8: (6-inch) corn tortillas, halved

6: oz. (1 1/2 cups) shredded reduced-fat Cheddar cheese

1/3: cup chopped fresh cilantro

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Directions

1 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
2 In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
3 Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
4 Heat oven to 375°F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.