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make-ahead mexican lasagna

Dinner can be ready and waiting in the refrigerator with this make- ahead casserole. If you like food on the hot side, stir the jalapeños right into the tomato sauce mixture.

1 1 lb (500 g) 1 tbsp (15 mL) 1 tsp (5 mL)

EACH garlic clove and onion, chopped Lean Ground Beef or Ground Chuck chili powder ground cumin

1 can (19 oz/540 mL) red kidney beans, drained and rinsed

1 cup (250 mL) 2 tbsp (30 mL)

light or regular sour cream all-purpose flour

1 can (7.5 oz/213 mL) tomato sauce

1/2 cup (125 mL) 3 1 cup (250 mL) 1/2 cup (125 mL) 1/4 cup (50 mL)

salsa large flour tortillas shredded Cheddar cheese EACH sliced green olives and crushed tortilla chips sliced pickled jalapeño peppers, chopped

servings: 6

preparation: 15 minutes

cooking: 35 minutes

  • 1.

    Cook garlic, onion, ground beef, chili powder and cumin in large skillet using medium heat, stirring occasionally for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside.

  • 2.

    Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.

  • 3.

    Place one and a half tortillas in the bottom of lightly oiled 2 qt (2 L) rectangular baking dish, overlapping slightly.Top with half EACH of the meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Bake at 350ºF (180ºC) for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeños; bake 5 minutes longer.

per serving: 550 Calories 33 g protein 26 g fat 47 g carbohydrate

% Daily Value (DV): excellent source of iron (35% DV) excellent source of zinc (60% DV) 42% DV sodium

Cook’s Notes: To make ahead, cover uncooked lasagna tightly and refrigerate for up to 24 hours OR over-wrap with foil and freeze for up to 2 weeks. Thaw in fridge for 48 hours before baking at 350ºF (180ºC) for about 50 minutes. Add toppings and finish baking.

Beef. Flavour at its best

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