Enchilada Lasagna with Corn & Spinach

Ingredients:
2 cans red enchilada sauce
1lb ground beef
1 onion
1 can refried black beans
1 can black beans, rinsed and drained
1 cup frozen corn, dethawed
fresh spinach
15 corn tortillas
2 Cups cheese (cheddar or jack), shredded

toppings:
tomatos, lettuce & sour cream


Directions:

preheat oven to 375F

In large pan, brown up beef and onions until fully cooked. Add refried black beans to the meat and onions, mix in thoroughly.
In a 13x9, coat the bottom with enchilada sauce.

Layer 5 corn tortillas (tear the 5th in half to cover the whole pan), 1/2 of the bean and meat mixture, 1/2 of the can of black beans, 1/2 C corn, a layer of spinach leaves, 1/3 of the cheese, 5 corn tortillas, enchilada sauce, remaining beef and bean mixture, remaining black beans, remaining corn, layer of spinach leaves, 1/3 of the cheese, 5 corn tortillas, enchilada sauce, and remaining cheese.

Bake covered with foil for 20 min, uncovered for an additional 10 min

serve with chopped tomatoes, lettuce and sour cream for toppers

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