Overnight Mexican Tortilla Lasagna

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  • 25|min prep time
  • 9|hr|5|min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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