Tomato Free Mexican Lasagna
⏱ 45 min
🍽 10 servings
324kcal
16gprotein
19gfat
26gcarbs
per serving
Ingredients
Method
- Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium.
- Add beef, onion and mushrooms and cook until meat is cooked through.
- Drain if needed, I bought extra lean beef and there was no grease to drain today.
- Add garlic and cook another minute.
- Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.
- Mix thoroughly.
- Spray a 9 x 13 pan with non-stick cooking spray.
- Lay half of corn tortillas on bottom of pan.
- Add half of the beef mixture and 1/2 c of cheese.
- Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese.
- Bake in oven uncovered for 15 minutes.
- After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.
Recipe from foodista.com ↗