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.
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.
Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.