Beefy Mexican Lasagna Casseroles & Skillet Suppers

Ingredients

• 1 1/2 lbs. ground beef sirloin (95% lean)
• 9 corn tortillas
• 2 cans (10 oz. each) mild enchilada sauce
• 1 can (15 oz.) black beans, rinsed, drained
• 1 1/2 cups frozen corn
• 1 tsp. ground cumin
• 1 1/2 cups shredded Mexican cheese blend
• 1/2 cup chopped tomato
• 2 Tbsp. chopped fresh cilantro
• Crunchy tortilla strips

Instructions

Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.

Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.

Crunchy Tortilla Strips: Heat oven to 400°F. Cut 1 corn tortilla in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray lightly with nonstick cooking spray. Bake 4-8 minutes, or until crisp.

Suggestions

Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time from 30 to 45 minutes.

Nutritional Information

Nutrition information per serving (based on 8 servings): 349 calories; 27 g protein; 34 g carbohydrate; 13 g fat; 628 mg sodium; 55 mg cholesterol; 76.9 mcg folic acid; 4 g fiber; 4.7 mg niacin; .3 mg vitamin B6; 1.3 mcg vitamin B12; 4.3 mg iron; 4.3 mg zinc.