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MAKE-AHEAD MEXICAN LASAGNA




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Chef's note: To make ahead, cover uncooked lasagna tightly and refrigerate for up to 24 hours. Or over-wrap with foil and freeze for up to two weeks. Thaw in fridge for 48 hours before baking at 350° F for about 50 minutes. Add toppings and finish baking.
Makes 6 servings.


Recipe Link: http://MasterCheDonEasley.thevillage.com

List of Ingredients




1 each garlic clove and onion, chopped
1/2 cup salsa
1 lb. lean ground beef
3 large flour or corn tortillas
1 tbsp. chili powder
1 cup shredded cheddar cheese
1 tsp. ground cumin
1/2 cup each sliced green olives and crushed tortilla chips
1 19-oz. can red kidney beans, drained and rinsed
1/4 cup sliced pickled jalapeño peppers, chopped (optional)
1 cup light or regular sour cream
2 tbsps. all-purpose flour
1 7.5-oz can tomato sauce


Recipe



Cook garlic, onion, ground beef, chili powder and cumin in large skillet over medium heat, 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 11/2 tortillas in the bottom of lightly oiled rectangular baking dish, overlapping slightly. Top with half EACH, meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Bake in 350° F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeño (if using) and bake 5 minutes longer.