Make-Ahead Mexican Lasagna |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Dinner is ready and waiting in the refrigerator with this make-ahead casserole. If you like food on the hot and spicy side, stir the jalapenos right into the tomato sauce mixture. Ingredients:
1 garlic clove, chopped |
1 onion, chopped |
1 lb lean ground beef or 1 lb ground chuck |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 (340 ml) can red kidney beans, drained and rinsed |
1 cup sour cream |
2 tablespoons all-purpose flour |
1 (213 ml) can tomato sauce |
1/2 cup salsa |
3 large floured tortillas |
1 cup cheddar cheese, shredded |
1/2 cup sliced green olives |
1/2 cup crushed tortilla chips |
1/4 cup sliced pickled jalapeno pepper, chopped |
Directions:
1. In a large skillet over medium heat, cook garlic, onion, ground beef, chili powder and cumin for 10 minutes until beef is browned and completely cooked.
2. Drain if necessary.
3. Stir in beans; set aside.
4. Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.
5. Place 1 1/2 tortillas in the bottom of lightly oiled 8 cup rectangular baking dish, overlapping slightly.
6. Top with half each meat mixture, sour cream mixture and tomato sauce mixture.
7. Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hour.
8. Bake in 350F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos; bake for 5 minutes.
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