Tex Mex Beef Lasagna
Tex Mex Beef Lasagna, a Quick & Easy beef recipe, ready in 60 minutes, serves 10.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 10
Ingredients: 17
Ingredients
Ingredients
Optional Ingredients
Preparation
Preparation
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Step 1
Preheat an oven to 375°F.
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Step 2
In a large pan or skillet, heat the olive oil over MEDIUM-HIGH heat, then add the onion. Cook until softened, 4-5 minutes, stirring regularly.
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Step 3
Add the Ground Beef and cook stirring regularly until the beef has browned.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 4
Add the Kosher salt, garlic, cumin, chipotle, and onion powder and stir well. Add the corn, black beans, and diced tomatoes. Turn heat down to MEDIUM and simmer for 10 minutes. Remove from heat.
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Step 5
In a bowl, combine the enchilada sauce and crema, and mix well.
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Step 6
Spray a casserole dish with nonstick cooking spray. Pour about a ¼ cup of enchilada sauce mixture at the bottom to prevent the tortillas sticking.
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Step 7
Layer 2-4 tortillas across the bottom, then top with a layer of the Ground Beef mixture. Use a ladle to spoon over some of the enchilada sauce mix, distributing evenly. Top with another layer of tortillas, then repeat the layers until the casserole is full. You should be able to make 3 to 4 layers. Top with shredded cheese.
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Step 8
Loosely cover the dish with foil (in a tent shape to help prevent the cheese from sticking) then place into the oven for 30 minutes.
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Step 9
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
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Step 10
Allow to cool for 5 minutes before serving.
Suggestions
Serve with Mexican rice, beans, or a side salad.
Nutrition Information
439 Calories
9.4g SAT FAT
28g PROTEIN
3.4 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 439 Calories; 195 Calories from fat; 21.7 g Total Fat (9.4 g Saturated Fat; 7.0 g Monounsaturated Fat); 90.8 mg Cholesterol; 1041.6 mg Sodium; 31.7 g Total Carbohydrate; 3.7 g Dietary Fiber; 28.4 g Protein; 3.4 mg Iron; 631.7 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 7.4 mg Niacin (NE); 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 5.1 mg Zinc; 18.2 mcg Selenium; 66.9 mg Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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This recipe is super easy and tastes like a stacked enchilada. Perfect for week nights or feeding a big family!