Make Ahead Mexican Lasagna Recipe...March 25, 2004
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Hi y'all
How is your weather today? Ours is still spring like,
even though we had a few cold nights for a while. I am
so happy that winter and the yucky stuff is gone! I don'
t know about you, but I freeze under 70 degrees! :o)
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Enjoy today's recipe!
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Today's Recipe Posted By Dave At The Message Board
Make Ahead Mexican Lasagna
1 each garlic clove and onion, chopped
1 lb. lean ground beef
1 tbsp. chili powder
1 tsp. ground cumin
1 19-oz. can red kidney beans, drained and rinsed
1 cup light or regular sour cream
2 tbsps. all-purpose flour
1 7.5-oz can tomato sauce
1/2 cup salsa
3 large flour or corn tortillas
1 cup shredded cheddar cheese
1/2 cup each sliced green olives and crushed tortilla
chips
1/4 cup sliced pickled jalapeņo peppers, chopped
(optional)
Cook garlic, onion, ground beef, chili powder and cumin
in large skillet over medium heat, for 10 minutes until
beef is browned and completely cooked. Drain if
necessary. Stir in beans; set aside. Combine sour cream
and flour until smooth; set aside. Combine tomato sauce
and salsa; set aside.
Place 11/2 tortillas in the bottom of lightly oiled
rectangular baking dish, overlapping slightly. Top with
half EACH, meat mixture, sour cream mixture and tomato
sauce mixture. Repeat layers. Bake in 350° F oven for
30 minutes until bubbly. Top with cheese, olives, chips
and jalapeņo (if using) and bake 5 minutes longer.
Makes 6 servings.
Nutrition per serving: 550 calories, 33g protein, 26g
fat, 47g carbohydrate.
Chef's note: To make ahead, cover uncooked lasagna
tightly and refrigerate for up to 24 hours. Or over-
wrap with foil and freeze for up to two weeks. Thaw in
fridge for 48 hours before baking at 350 F for about
50 minutes. Add toppings and finish baking.
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