This Balanced & Healthy Mexican Lasagna puts a south of the border twist on a family classic. This recipe has been modified from its original to provide a more balanced version to enjoy for dinner and for leftovers tomorrow during lunch.
8 whole wheat medium tortillas (Mission™ or equivalent brand)
1 lb 96% ground beef
1 packet Old El Paso™ taco seasoning mix
1/2 of a medium onion
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans
1 1/2 cup mexican blend shredded cheese
1 15 oz can of diced tomatoes
3 cups of cooked brown rice
- Preheat oven to 350°F. In a large skillet, cook onions and beef on medium heat until cooked. Drain the skillet, then add the can of diced tomatoes and cooked rice to the skillet. Continue to heat over medium heat till most of the liquid has evaporated. Stir in taco seasoning, then set the beef mixture aside.
- Cover the bottom of a 9×13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
- Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef mixture and shredded cheese. Layer in optional cilantro as desired.
- Form your second layer in the following order: tortillas laid out as in step 2, beans, enchilada sauce, beef mixture, cheese and optional cilantro.
- Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
- Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with lettuce and diced fresh tomatoes, as desired.