lean ground beef or turkey
garlic, minced (about 3-4 cloves)
adobo seasoning (salt free)
smooth taco sauce, medium (or 1 large bottle)
small corn tortillas
black or pinto beans, drained
shredded taco blend cheese
crushed tortilla chips
cilantro, for garnish (optional)
sour cream, for garnish (optional)
salsa, for garnish (optional)
1Brown ground beef over medium high heat along with onions, garlic, and spices.
2Drain beef and return to same pan over low heat. Add about 1 cup of taco sauce and let simmer for about 10 minutes, then set aside.
3Meanwhile, drain both cans of corn and both cans of beans together then transfer to large bowl. Set aside.
4Begin assembling the lasagna. Spray a large casserole dish with non-stick cooking spray.
5Brush 6 small tortillas with taco sauce on both sides. Place in the bottom of casserole dish. They should overlap around the edges.
6Spoon half of ground beef mixture over tortillas.
7Brush another 6 small tortillas with taco sauce on both sides and place over ground beef in casserole dish.
8Spread half of the corn and bean mixture over the tortillas. Sprinkle evenly with shredded cheese.
9Repeat steps 5-8 adding another layer of tortillas, then ground beef, then tortillas, then beans/corn/cheese.
10End with a layer of tortillas. Pour taco sauce evenly over the top to prevent burning.
11Bake in 350 degree oven for 35-45 minutes. Check after 30 minutes. If tortillas become dry, brush with taco sauce.
12During last 10 minutes of baking, remove dish and sprinkle top with crushed tortilla chips and remaining shredded cheese.
13Remove from oven and let cool for about 10 minutes before cutting. Serve with a spoonful of salsa, a dollop of sour cream and garnish with cilatnro (optional).
Originally Posted: Tue, Apr 19, 2011