Mexican LasagnaMain Dishes
From The Dinner Doctor
This is a great tasting and down-right simple dish to make. With its Mexican flavors, the lasagna is comforting during those cold winter days. The only trick is to find corn tortillas the same size as your glass pie pan. When I can’t find the right size, I just buy the smaller ones and cut them to fit the 10” pie pan.
Vegetable spray for misting the skillet
1 pound lean ground beef
1 jar (12 ounces) chunky salsa
6 corn tortillas (10 inches each)
1 can (16 ounces) fat-free refried beans
1 cup reduced-fat sour cream
2 cups pre-shredded Mexican-style four-cheese blend
Chopped fresh tomato and chopped scallions for garnish.
- Preheat oven to 400 degrees.
- Mist a large skillet with vegetable spray and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through – about 4-5 minutes. Stir in ½ cup of the salsa. Set the beef mixture aside.
- Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top it with three of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, then ½ cup of the sour cream, then 1 cup of the cheese. Top with the remaining three tortillas and repeat the layers, ending with all but ¼ cup of the remaining cheese. Cover the pie pan loosely with aluminum foil. Make sure it is loose, or the lasagna won’t heat up in the time allotted.
- Bake the “lasagna” until it is hot throughout and the cheese has melted – about 20-25 minutes. Remove the lasagna from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates.
- Garnish with the remaining ¼ cup cheese and the chopped tomato and scallions.