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Busy Mom's Family Favorite

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Beefy Mexican Lasagna

(Family Features) Busy moms everywhere keep an open search for recipes that fit these top qualifications - easy to prepare or make ahead, and a taste the kids will love.

Beefy Mexican Lasagna fits the bill.  To prepare, simply brown lean ground beef until no longer pink, add enchilada sauce, beans and corn, layer with corn tortillas, then bake.

This recipe is a favorite of Julie Ellingson, a busy mom of four and a fifth generation North Dakota beef producer.  "I want meals that are nutritious and provide the strength needed for all we do," says Ellingson.  After making her early morning cattle checks, her days revolve around school, sports, 4-H, her off-ranch job, and other commitments. 

The appeal of this kid-friendly lasagna crosses all lifestyles, claims Ellingson, from urban to ranch.  Her advice:  take advantage of the make-ahead option and simply bake, then add a green salad on the side plus fruit for dessert.

Visit www.BeefItsWhatsForDinner.com for more lean beef recipe ideas.

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Beefy Mexican Lasagna

  • 1-1/2 pounds ground beef (95% lean)
  • 9 corn tortillas
  • 2 cans (10 ounces each) mild enchilada sauce
  • 1 Can (15 ounces) black beans, rinsed, drained
  • 1-1/2 cups frozen corn
  • 1 teaspoon ground cumin
  • 1-1/2 cups shredded Mexican cheese blend
  • Crunchy Tortilla Strips (optional)*
  • 1/2 Cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
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    1. Heat oven to 350°F. Brown 95 % ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink in center, breaking up into 3/4-inch 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.
    2. Spray 11-3/4 x 7-1/2-inch glass 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 can enchilada sauce over top.
    3. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
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Preparation and Cooking Time
45 minutes

Calories: 349g     Total Fat: 13g
Cholesterol: 76mg     Protein: 29g
Carbohydrates: 29g     Sodium: 441mg

Makes 8 servings
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Notes, Tips & Suggestions
*Cut 2 corn tortillas in half, then crosswise into 1/4-inch wide strips. Place in single layer on baking sheet. Spray lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F until crisp.

Cook's Tip: Lasagna may be made up to 24 hours ahead through Step 2; refrigerate, covered. Increase baking time to 45 minutes.

Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons.

SOURCE: The Beef Checkoff

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