Southwestern Lasagna
An inexpensive way to enjoy ground beef and low cost gluten-free corn tortillas. Make an extra pan for leftovers!
1 cup of ricotta cheese (fat free, reduced fat or regular … you pick!)
¼ cup, plus 2 tablespoons liquid egg substitute
About 1- 1 1/4 pounds of ground beef
1 14-ounce can of stewed tomatoes (Check label for allergens)
3 tablespoons tomato paste
One 15-16 ounce can of black beans, drained
One 4-ounce can of chopped chilies, drained
1 tablespoon of chili powder (or more of less to taste)
Salt and pepper, to taste
Cooking spray (check label for allergens) or a light coating/ misting of olive oil
10 corn tortillas (Check label for allergens)
3 cups of shredded Monterey jack, Cheddar or Mexican blend cheese (Check label for allergens)
In a large skillet cook the ground beef over medium heat, stirring occasionally until it is crumbly and no longer pink.
While the beef is cooking combine the ricotta cheese and the liquid egg substitute in a small bowl and set aside.
Once the beef is pink, add the tomatoes, tomato paste, black beans, chilies, chili powder, salt and pepper. Stir to mix well. Continue to cook, uncovered, for about 10-12 minutes, while stirring frequently while the mixture thickens. Turn off heat and let sit.
Prepare a 13” x 9” pan with the cooking spray / olive oil. Line the bottom of the prepared pan with 5 of the corn tortillas, overlapping them and cutting them in ½ as needed. Spread ½ of the meat over the tortillas, top with dollops of the ricotta mixture, and then sprinkle with ½ of the shredded cheese. Repeat process starting with the remaining corn tortillas.
Once all the layers have been prepared, cover the pan with foil and bake at 350 degrees for 25 minutes. Remove the foil and bake for another 5-10 minutes, or until the tortiallas are heated through and the cheese is bubbly and melted.
Once pan is removed from the oven, let it sit for about 10 minutes before serving.
Serves 8.
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