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Tex-Mex Lasagna

2/23/2015, 2:09 a.m.
SERVINGS: 8

SERVINGS: 8

Ingredients

  • 1 ½ lb ground beef round
  • 1 teaspoon finely chopped garlic
  • 1 can (15 oz) black beans, drained, rinsed
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 2 tablespoons chili powder
  • ½ teaspoon ground cumin
  • 1 jar (16 oz) chunky salsa
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 container (8 oz) sour cream
  • 6 flour tortillas (10 inch)

DIRECTIONS:

  1. Heat oven to 425°F. Spray 3-quart casserole with cooking spray.
  2. 
In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  3. 
In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.
  4. 
Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.