Make-Ahead Mexican Lasagna
Ingredients:
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1 (1 ) EACH garlic clove and onion, chopped
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1 lb (500 g) lean ground BEEF or ground chuck
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1 tbsp (15 mL) chili powder
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1 tsp (5 mL) ground cumin
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1 can (1 can ) red kidney beans, drained and rinsed (19 oz/540 ml
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1 cup (250 mL) light or regular sour cream
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2 tbsp (30 mL) all purpose flour
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1 can (1 can ) tomato sauce (7.5 oz/213 ml)
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1/2 cup (125 mL) salsa
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3 (3 ) large flour tortillas
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1 cup (250 mL) shredded cheddar cheese
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1/2 cup (125 mL) EACH sliced green olives and crushed tortilla chip
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1/4 cup (50 mL) sliced pickled jalapeno peppers, chopped
Preparation:
Cook garlic, onion, ground beef, chili powder and cumin in a large skillet using medium heat, stirring occasionally 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 a lightly oiled 2-quart (2 L) rectangular baking dish, overlapping slightly. Top with half EACH of the meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Bake at 350°F (180°C) for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos -- bake 5 minutes more.
Cook's notes: 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 350°F (180°C) for about 50 minutes. Add toppings and finish baking.
Courtesy of Beef Information Centre
www.beefinfo.org