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Overnight Mexican Tortilla Lasagna
Overnight Mexican Tortilla Lasagna
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Prep Time:
25 minutes
Total Time:
9 hours 5 minutes
Overnight Mexican lasagna: tortillas layered with beans, meat, cheese, and sauce for a flavorful twist.
Ingredients:
  • 1/2 lb. extra-lean ground beef
  • 1 cup chopped Italian plum tomatoes (3 medium)
  • 1 cup julienne-cut (2x1/4x1/4-inch) zucchini
  • 1/2 cup finely chopped green onions
  • 1 (15-oz.) can black beans, drained, rinsed
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 (8-oz.) container nonfat sour cream
  • 1 teaspoon from 1 container (6.25 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 8 (6-inch) corn tortillas, halved
  • 6 oz. (1 1/2 cups) shredded reduced-fat Cheddar cheese
  • 1/3 cup chopped fresh cilantro
Instructions:
  • Prepare a 13x9-inch (3-quart) glass baking dish by spraying it with nonstick cooking spray. Cook the ground beef in a medium nonstick skillet over medium-high heat for 5 to 7 minutes until fully cooked, stir occasionally. Drain any excess fat.
  • Combine tomatoes, zucchini, onions, and beans in a medium bowl, mixing well. Add cooked ground beef and stir. Set aside 1/3 cup enchilada sauce. In another medium bowl, mix the rest of the enchilada sauce with sour cream and taco seasoning.
  • Spread a generous amount of the enchilada sauce mixture in the bottom of a sprayed baking dish. Place 8 tortilla halves over the sauce, overlapping as needed. Add half of the vegetable-bean mixture on top of the tortillas. Sprinkle 1/2 cup of cheese over the mixture. Spoon half of the remaining sauce mixture over the cheese. Repeat the layers, saving 1/2 cup of cheese for the top. Drizzle the reserved 1/3 cup of enchilada sauce on the final layer. Cover with foil and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 375°F. Bake the casserole for 30-35 minutes until hot. Remove from oven, top with 1/2 cup cheese, and bake for another 5 minutes until melted. Allow it to rest for 5 minutes before serving. Garnish with cilantro.

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