Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 2 tablespoons olive oil; 2 zucchini large, chopped; 1 white onion small, chopped; 1 clove garlic finely chopped; 1 1/2 pounds lean ground beef; 1 teaspoon dried oregano leaves, crushed; 1/2 teaspoon ground chipotle chile pepper or ground chili powder; 1 cup frozen whole kernel corn; 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce; 1 cup part-skim mozzarella cheese shredded, about 4 oz; 10 corn tortillas white, quartered

11 ingredients

3 steps

Ingredients

2 tablespoons olive oil
2 zucchini large, chopped
1 white onion small, chopped
1 clove garlic finely chopped
1 1/2 pounds lean ground beef
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground chipotle chile pepper or ground chili powder
1 cup frozen whole kernel corn
1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
1 cup part-skim mozzarella cheese shredded, about 4 oz
10 corn tortillas white, quartered

Directions

1

Preheat oven to 350°.
2

Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and cook zucchini with onion, stirring occasionally, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in ground beef, oregano and chipotle pepper and cook, stirring occasionally, until beef is browned, about 10 minutes. Stir in Pasta Sauce and corn. Simmer, stirring occasionally, until thickened, about 5 minutes.
3

Layer 1/3 of the tortillas in 13 x 9-inch baking dish. Top with 1/2 of the ground beef mixture, then 1/4 cup cheese. Repeat layers, ending with tortillas. Top with remaining 1/2 cup cheese. Bake covered 30 minutes or until bubbling. Remove cover, then let stand 5 minutes before serving.