Tex-Mex Lasagna

Name: Tex-Mex Lasagna
Ingredients: 1 lb. lean ground beef; 3 scallions, sliced; 1 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 2 c. frozen corn, thawed; 1 can (28 oz.) tomatoes, drained and chopped; 1 can (15 to 16 oz.) black beans, drained and rinsed; 1 container (15 to 16 oz.) part-skim Ricotta cheese; 2 eggs; 2 c. (8 oz.) shredded Monterey jack cheese; 12 (6-inch) corn tortillas; sliced scallions (optional garnish)

12 ingredients

11 steps

Ingredients

1 lb. lean ground beef
3 scallions, sliced
1 1/2 Tbsp. chili powder
2 tsp. ground cumin
2 c. frozen corn, thawed
1 can (28 oz.) tomatoes, drained and chopped
1 can (15 to 16 oz.) black beans, drained and rinsed
1 container (15 to 16 oz.) part-skim Ricotta cheese
2 eggs
2 c. (8 oz.) shredded Monterey jack cheese
12 (6-inch) corn tortillas
sliced scallions (optional garnish)

Directions

1

Preheat oven to 375°.
2

Grease a 3-quart casserole.
3

In large skillet over high heat, brown beef with scallions for 5 minutes. Discard drippings.
4

Add chili powder and cumin; cook for 1 minute, stirring.
5

Remove from heat; stir in corn, tomatoes and beans.
6

In a bowl, mix Ricotta, eggs and 1 cup of the Monterey Jack.
7

Line bottom and sides of prepared casserole with 8 of the tortillas; top with 2/3 of the beef mixture.
8

Cover with Ricotta mixture, remaining tortillas, then remaining beef mixture.
9

Place in oven. Relax for 35 minutes.
10

Sprinkle casserole with remaining Monterey Jack; bake for 5 minutes.
11

Garnish with scallions.