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Monday, May 23, 2016

Lasagna... Tortilla Lasagna With Or Without Beef

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 cup frozen corn
  • 1 large zucchini, sliced into 1/4 inch rounds
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup canned black beans, drained
  • 1 1/2 cups jarred salsa verde
  • 1/4 cup sour cream
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 8 flour tortillas, cut in half (8 inch)
  • 1 cup shredded mexican blend cheese (taco cheese)
  • 2 tablespoons minced cilantro
  • 1 lb ground beef

Recipe

  • 1 ******* please note: if you want beef, brown and drain beef to get the grease off, set aside.
  • 2 in a preheated oven at 400°f, line 2 baking sheets with foil and add corn to one of them.
  • 3 on the second baking sheet, toss the zucchini slices with oil, salt and pepper. spread into a single layer. put both baking sheets in the oven, roast the corn for 12 minutes and the zucchini for 15 minutes.
  • 4 meanwhile in a bowl, mix the verde, sour cream, chili power and cumin; set aside.
  • 5 to assemble the lasagna, in a 9x9 inch baking dish, cover the bottom with 1/3 of the salsa verde mixture. (place half the ground beef on top of the bottom layer of tortillas and then the other half on the second layer of tortillas then continue).
  • 6 add a layer of tortillas, followed by half the zucchini slices, half the corn, half the beans and a sprinkle of cilantro. spoon 1/3 more of the salsa verde sauce on top, and cover with 1/3 of the cheese and cilantro into the dish.
  • 7 place the lasagna in the oven and cook until cheese is melted, about 10-15 minutes.

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