Mexican Tortilla Lasagna

It has come to my attention that there are some folks out there who would like for me to really make it super duper clear as to where I am getting all of these recipes from. Some of them are mine, some of them are not and I have always, from the beginning, noted where the recipe came from if it was not my own. However, I will begin, starting today, making it even more obvious where the recipes come from and adding a link if appropriate. MommaCooks has grown to be something more than I ever thought it would be, so I will just chalk this up to growing pains and get back in the kitchen. Now, back to our regularly scheduled programming…

1/2 lb. ground beef
1 cup chopped Italian plum tomatoes (2 medium)
1 cup julienne-cut zucchini
1/2 cup finely chopped green onions
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can enchilada sauce
1 (8-oz.) container nonfat sour cream
1 teaspoon Taco Seasoning Mix
8 (6-inch) corn tortillas, halved
6 oz. (1 1/2 cups) shredded reduced-fat Cheddar cheese
1/3 cup chopped fresh cilantro

Preheat oven to 375 degrees.

Spray 13×9-inch 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.

Did I change anything? I didn’t let it sit as long as the recipes says. I only put it in the frig for about 5 hours.

What did the family think? Sadly, I was the only one who liked it. Normally, I wouldn’t put a recipe on MommaCooks that was “a bomb”, but this one wasn’t. Honestly, I wasn’t home last night and had eaten before everyone else and I think someone thought it might be a wee bit easier to take the kids out rather than trying to get them to eat something that has zucchini in it. 🙂

Where did the recipe come from? I found this recipe at

from Betty Crocker

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Filed under Make Ahead of Time, Mexican

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