6 oz (1-1/2 cups) shredded reduced-fat cheddar cheese
1/3 cup chopped fresh cilantro
Instructions
Spray 13x9-in glass baking dish with nonsick 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 tbsp enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessry. Sppon half of the vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of the remaining sauce mixure over cheese. Repeat layers, reservng 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil refrigerate at least 9 hours or overnight.
Heat oven to 375. 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.
Originally Submitted
10/16/2012
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