Beefy Mexican Lasagna

Name: Beefy Mexican Lasagna
Ingredients: 1 1/2 lbs ground beef; 9 corn tortillas; 2 (10 ounce) cans mild enchilada sauce; 1 (15 ounce) can black beans, rinsed; 1 1/2 cups frozen corn; 1 teaspoon ground cumin; 1 1/2 cups shredded Mexican blend cheese; 1/2 chopped tomato; 2 tablespoons chopped fresh cilantro; crunchy corn tortilla strips (optional)

10 ingredients

3 steps

Ingredients

1 1/2 lbs ground beef
9 corn tortillas
2 (10 ounce) cans mild enchilada sauce
1 (15 ounce) can black beans, rinsed
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese
1/2 chopped tomato
2 tablespoons chopped fresh cilantro
crunchy corn tortilla strips (optional)

Directions

1

Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 minutes; breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2

Spray 11 3/4 x 7 1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3

Cover with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro.