Make-Ahead Mexican Beef Lasagna

Dinner’s ready and waiting in the refrigerator with this Make-Ahead Mexican Lasagna recipe. Since tortillas take the place of noodles this is easier to make than traditional lasagna. Quick nutrition tip: Make with whole wheat tortillas, extra lean beef and lower-fat dairy products.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 1 chopped garlic clove
 1 chopped onion
 1 lb (500 g) Lean Ground Beef Sirloin or Lean Ground Beef
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) ground cumin
 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
 1 cup (250 mL) light or regular sour cream
 2 tbsp (30 mL) all-purpose flour
 1 can (7 oz/213 mL) tomato sauce
 ½ cup (125 mL) salsa
 3 large flour tortillas
 1 cup (250 mL) shredded Cheddar cheese
 ½ cup (125 mL) sliced green olives
 ½ cup (125 mL) crushed tortilla chips
 ¼ cup (50 mL) sliced pickled jalapeño peppers, chopped

1

Cook garlic, onion, ground beef, chilli powder and cumin in large skillet using medium heat, for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside.

2

Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.

3

Place one and a half tortillas in the bottom of lightly oiled 2 qt (2 L) rectangular baking dish, overlapping slightly. Top with half EACH, meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hours or bake in 350°F (180°C) oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeños; bake for 5 minutes.

Ingredients

 1 chopped garlic clove
 1 chopped onion
 1 lb (500 g) Lean Ground Beef Sirloin or Lean Ground Beef
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) ground cumin
 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
 1 cup (250 mL) light or regular sour cream
 2 tbsp (30 mL) all-purpose flour
 1 can (7 oz/213 mL) tomato sauce
 ½ cup (125 mL) salsa
 3 large flour tortillas
 1 cup (250 mL) shredded Cheddar cheese
 ½ cup (125 mL) sliced green olives
 ½ cup (125 mL) crushed tortilla chips
 ¼ cup (50 mL) sliced pickled jalapeño peppers, chopped

Directions

1

Cook garlic, onion, ground beef, chilli powder and cumin in large skillet using medium heat, for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside.

2

Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.

3

Place one and a half tortillas in the bottom of lightly oiled 2 qt (2 L) rectangular baking dish, overlapping slightly. Top with half EACH, meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hours or bake in 350°F (180°C) oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeños; bake for 5 minutes.

Make-Ahead Mexican Beef Lasagna
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