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Mexican Tortilla Lasagna Recipe

   
 

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     Mexican Tortilla Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   2 - 6 SERVINGS EACH
Preptime   1 hr

Ingredients
2 lb lean ground beef
2 large poblano chile peppers, seeded and diced (2 cups)
3 tbsp chili powder
2 cans (14.5 oz each) fire roasted diced tomatoes with garlic
1 can (15 1/4 oz) corn kernels, drained
1 can (10 oz) mild enchilada sauce
1 cup chopped cilantro
8 burrito-size (8-9 inch) flour tortillas
8 oz 2% milk Cheddar, shredded
 

Instructions
Heat oven to 400 degrees. Coat two 8-9 inch square or round baking dishes with cooking spray.
Put beef and peppers in a deep 12 inch nonstick skillet. Cook over medium-high heat, breaking up chunks of meat with a wooden spoon, 9 mins or until beef is browned and peppers are crisp-tender.
Stir in chili powder; cook 1 min. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
Line bottom of each baking dish with 1 tortilla. Top each with a rounded cup of the meat mixture, then 1/4 cup of the cheese. Repeat layers 3 times. Cover lasagna you are baking now with nonstick foil. Bake 20 mins. Meanwhile, cover second lasagna with plastic wrap, then wrap tightly in nonstick foil. Freeze up to 2 months. Uncover lasagna and bake 10 mins more or until heated through. Remove from oven; cool 5 mins before cutting.


Originally Submitted
9/1/2010





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