Lunch: Overnight Mexican Tortilla Lasagna

Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.

Ingredients

1/2 lb. extra-lean ground beef
1 cup chopped Italian plum tomatoes (3 medium)
1 cup julienne-cut (2x1/4x1/4-inch) zucchini
1/2 cup finely chopped green onions
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can Old El Paso™ Enchilada Sauce
1 (8-oz.) container nonfat sour cream
1 teaspoon Old El Paso™ 40% Less Sodium Taco Seasoning Mix (from 1 oz. pkg.)
8 (6-inch) corn tortillas, halved
6 oz. (1 1/2 cups) shredded reduced-fat Cheddar cheese
1/3 cup chopped fresh cilantro

Instructions

Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 375 °F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.

Add a review for Overnight Mexican Tortilla Lasagna