Corn Tortilla Lasagna
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Serves/Makes: 10
Ready in: 1-2 hrs
- 1 1/2 pound ground beef
- 1/3 cup chopped onion
- 1/2 teaspoon minced garlic
- 1 jar (16 ounce size) picante sauce
- 1 package (10 ounce size) frozen chopped spinach, thawed and squeezed dry
- 2 medium tomatoes, seeded and chopped
- 1 large red bell pepper, chopped
- 1 can (8 ounce size) tomato sauce
- 1 tablespoon lime juice
- 12 corn tortillas
- 3/4 cup shredded Monterey jack cheese
- 16 ounces sour cream
- additional picante sauce, optional
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice. Arrange six tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese. Bake, uncovered, at 350 degrees F for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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