Tuesday, September 11, 2007

Mexican Lasagna

This is one of my family's favorite Mexican dishes. It's a great make ahead dinner that provides lots of leftovers.

1 lb. lean ground beef or chicken
1 small onion, diced
2 cans refried beans (I use fat free)
1 to 1 1/2 cup salsa
1 (8 oz) container sour cream (I use low fat)
2 cups shredded cheddar cheese (I use 2%)
12 flour tortillas (I use low carb)

Preheat oven to 350 degrees. Brown ground beef or chicken with onions in large Dutch oven. Drain meat and return to pan. Add beans, salsa, and sour cream. Mix till combined and simmer over medium heat for 30 minutes, stirring often. Spray a 9 x 13 pan with cooking spray. Cut tortillas into wedges. Spoon a small amount of meat mixture in pan and spread to cover bottom. Layer tortilla wedges to cover bottom of pan. Spoon 1/2 of meat mixture on top of tortillas. Spread 1/3 of cheese over meat mixture. Repeat layers. Top with remaining tortillas and cheese. Cover with foil and bake for 30-40 minutes at 350 degrees.

TIP OF THE DAY: When covering a dish with foil that is topped with cheese- spray the foil with cooking spray before putting it on top of the pan. It keeps the cheese from sticking.

Tomorrow's Daily Special: Candy Bar Brownies