1 pound lean ground beef
Make It Monday – Tex Mex Lasagna
1 cup frozen diced onion, red and green bell pepper, and celery
(I chopped 1/2 cup fresh onion, and omitted the peppers and celery)
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt-free chipotle seasoning blend
(I didn’t have this on hand. I sprinkled some garlic powder, onion powder, cumin, salt and pepper)
1 (24-oz.) jar mild salsa
( I used hot salsa. It was HOT, but yummy)
1 (15-oz.) can dark red kidney beans, drained
(I used a can of seasoned black beans)
1 (10-oz.) can enchilada sauce
1 (10-oz.) package frozen whole kernel corn, thawed
(I used 1 can of ranch beans, since I knew my family would rather not have corn in it)
16 (6-inch) fajita-size corn tortillas
(I cut these into 1 inch pieces to make it easier to layer)
4 cups (16 oz.) shredded Mexican four-cheese blend
Toppings: sour cream, chopped tomatoes
1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.