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INGREDIENTS
| 1 |
|
1 |
|
EACH garlic clove and onion, chopped |
| 1 lb |
|
500 g |
|
Lean Ground Beef or Ground Chuck |
| 1 tbsp |
|
15 mL |
|
chili powder |
| 1 tsp |
|
5 mL |
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ground cumin |
| 19 oz can |
|
540 mL can |
|
kidney beans, drained and rinsed |
| 1 cup |
|
250 mL |
|
light or regular sour cream |
| 2 tbsp |
|
30 mL |
|
all-purpose flour |
| 7.5 oz can |
|
213 mL can |
|
tomato sauce |
| 1/2 cup |
|
125 mL |
|
salsa |
| 3 |
|
3 |
|
large flour or corn tortillas |
| 1 cup |
|
250 mL |
|
shredded Cheddar cheese |
| 1/2 cup |
|
125 mL |
|
EACH sliced green olives and crushed tortilla chips |
| 1/4 cup |
|
50 mL |
|
sliced pickled jalapeño peppers, chopped (optional) |
PREPARATION TIME: 15 minutes
COOKING TIME: 35 minutes
DIRECTIONS
Cook garlic, onion, ground beef, chili powder and cumin in large skillet using medium heat, for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside.
Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.
Place one and a half tortillas in the bottom of lightly oiled 2 qt (2 L) rectangular baking dish, overlapping slightly. Top with half EACH, meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Bake in 350ºF (180ºC) oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeño (if using) and bake 5 minutes longer.
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 550 Calories |
|
26 g Fat |
| 33 g Protein |
|
47 g Carbohydrates |
TIP
|
To make ahead, cover uncooked lasagna tightly and refrigerate for up to 24 hours. Or over-wrap with foil and freeze for up to 2 weeks. Thaw in fridge for 48 hours before baking at 350ºF (180ºC) for about 50 minutes. Add toppings and finish baking.
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