Mexican Lasagna

• 분량: 12 servings
• 활동 시간: 30 minutes
• 총 시간: 1 hour

재료

2 pounds ground beef

1 medium onion, (diced)

1 jalapeno, (diced)

2 cloves garlic, (minced)

1 teaspoon Slap Ya Mama seasoning

1 teaspoon Mexican oregano

1 teaspoon black pepper

1 teaspoon chili powder

½ teaspoon red pepper flakes

15 ounce refried beans

(2) 2.5 ounce cans sliced black olives, drained

10 ounce can Rotel - tomatoes and chilies, (do not drain)

4 ounce diced green chilies

19 ounce red enchilada sauce

4 cups Boars’ Head 3 pepper Colby Jack cheese, (shredded, or your favorite cheese)

20 flour tortillas

방향

Preheat the oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a large cast iron skillet or frying pan, over medium heat, add ground beef, onions, jalapenos and seasonings. Stir to combine.

Cook until meat is no longer pink and onions and peppers are tender. Add garlic and cook for 2 additional minutes. Drain grease and return to the pan.

Add refried beans, Rotel, diced green chilies, and about ¾ of the can of enchilada sauce to the meat mixture. Stir to combine and cook until heated through.

Pour the remaining enchilada sauce in the bottom of the baking dish and spread around to cover the bottom of the dish.

Next, add a layer of flour tortillas over the enchilada sauce followed by ⅓ of the meat mixture and sliced olives, and top with a cup of shredded cheese.

Place another layer of tortillas over the cheese followed by another ½ of the meat mixture, sliced olives, and top with more shredded cheese.

Add a third layer of tortillas, the remaining meat mixture and the remaining shredded cheese and sliced olives.

Cover with aluminum foil and bake for 30 minutes or until the cheese is hot and bubbly.

Remove foil and place under the broiler for 5 minutes.

영양 정보

• 칼로리: 569 kcal
• 지방 전체: 33 g
• 포화 지방: 16 g
• 불포화 지방: 14 g
• 트랜스 지방: 1 g
• 콜레스테롤: 95 mg
• 나트륨: 1283 mg
• 탄수화물 전체: 35 g
• 식이섬유: 5 g
• 총 당류: 7 g
• 단백질: 30 g