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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This sounds good-it's like a veggie and meat taco lasagna. Ingredients:
1 lb extra lean ground beef |
1 medium green pepper, chopped |
1 medium red pepper, chopped |
1 (16 ounce) jar salsa |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 ounce) package frozen corn, thawed |
12 (6 inch) corn tortillas |
1 1/2 cups shredded sharp cheddar cheese, divided |
Directions:
1. Preheat oven to 375°F.
2. Brown meat with peppers in a large skillet; drain. Return meat mixture to the pan and stir in salsa, tomatoes and corn. Bring to a boil.
3. Spoon 1 cup of the meat mixture onto the bottom a a 13x9-inch pan, top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas, sprinkle with half the cheese.
4. Top with the remaining 6 tortillas and then the rest of the meat mixture. Cover it with foil.
5. Bake for 25 to 30 minutes or until heated through. Remove from the oven, uncover and sprinkle with the remaining cheese. Let stand 5 minutes or until cheese is melted.
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