Tomato Free Mexican Lasagna
The recipe Tomato Free Mexican Lasagna could satisfy your Mediterranean craving in roughly 45 minutes. Watching your figure? This gluten free recipe has 324 calories, 16g of protein, and 19g of fat per serving. For $1.79 per serving, you get a main course that serves 10. This recipe from Foodista has 3 fans. If you have corn tortillas, iceberg lettuce, corn, and a few other ingredients on hand, you can make it. With a spoonacular score of 66%, this dish is good. If you like this recipe, you might also like recipes such as Mexican Lasagna, Mexican Lasagna, and Mexican Lasagna.
Servings: 10
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
8 smalls corn tortillas
1 pound extra lean ground beef
1 small onion, diced
3 large garlic cloves, minced
1 portobello mushrooms, minced
4 ounces can diced green chilies [use diced jalapenos if desire more spicy]
1 cup canned black beans, washed, drained
1 cup canned corn, drained
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 1/4 teaspoons cumin
1/2 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1/2 cup plus ¾ c reduced fat shredded Mexican blend cheese
1 cup shredded iceberg lettuce
avocado diced
Equipment:
frying pan
oven
Cooking instruction summary:
Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium. Add beef, onion and mushrooms and cook until meat is cooked through. Drain if needed, I bought extra lean beef and there was no grease to drain today. Add garlic and cook another minute. Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt. Mix thoroughly. Spray a 9 x 13 pan with non-stick cooking spray. Lay half of corn tortillas on bottom of pan. Add half of the beef mixture and 1/2 c of cheese. Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese. Bake in oven uncovered for 15 minutes. After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.
Step by step:
1. Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium.
2. Add beef, onion and mushrooms and cook until meat is cooked through.
3. Drain if needed, I bought extra lean beef and there was no grease to drain today.
4. Add garlic and cook another minute.
5. Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.
6. Mix thoroughly.
7. Spray a 9 x 13 pan with non-stick cooking spray.
8. Lay half of corn tortillas on bottom of pan.
9. Add half of the beef mixture and 1/2 c of cheese.
10. Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese.
11. Bake in oven uncovered for 15 minutes.
12. After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.
Nutrition Information:
covered percent of daily need
