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Beefy Mexican Lasagna

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Preparation and Cooking Time
45 minutes

Calories: 349     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.

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  • 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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