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Mexican Lasagna Recipe
|Chili powder||1 1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Enchilada sauce||56 Ounce (Two 28 Ounce Cans)|
|Sour cream||2 Cup (32 tbs)|
|Scallions||6 , chopped|
|Canned chopped green chiles||4 Ounce, drained|
|Browned ground beef||4 Cup (64 tbs)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
Calories 449 Calories from Fat 256
% Daily Value*
Total Fat 28 g43.8%
Saturated Fat 13.7 g68.5%
Trans Fat 0 g
Cholesterol 97.3 mg
Sodium 1348 mg56.2%
Total Carbohydrates 18 g5.8%
Dietary Fiber 3.3 g13.4%
Sugars 2.4 g
Protein 28 g55.1%
Vitamin A 83.5% Vitamin C 15.4%
Calcium 20.8% Iron 11.7%
*Based on a 2000 Calorie diet
Combine the sour cream, scallions and green chiles in a second bowl; mix well.
Spread the enchilada sauce mixture in a 9xl3 inch baking dish.
Arrange 2 of the tortillas to cover the sauce layer, using pieces of another tortilla if needed to fit the corners of the dish.
Layer halfthe sour cream mixture, half the ground beef, 1 cup enchilada sauce mixture and 1/3 of the shredded cheese over the tortilla layer.
Repeat the layering with 2 more tortillas, the remaining sour cream mixture, the remaining ground beef, the remaining enchilada sauce mixture, half the remaining shredded cheese and 2 more tortillas.
Sprinkle with the chopped tomatoes, and sprinkle the remaining shredded cheese around the edges.
Bake at 350 degrees, uncovered, for 35 minutes.
Let stand for 15 minutes before serving.