Lasagna Although this dish goes together quick enough for a weeknight meal, you can also make the lasagna ahead of time and keep it covered in the refrigerator. This will require you to increase the baking time by 20–30 minutes.
1 1/2 pounds lean ground beef
½ cup onion
diced ½ cup red pepper
diced 1½ cups frozen corn
1 (19-ounce) can kidney beans
2 tablespoons taco seasoning
1½ cups salsa
1 cup sour cream
15 (4") corn tortillas
3 cups Cheddar cheese
shredded Chopped cilantro for garnish,
optional Make Your Own Taco Seasoning
Mix together 2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon each paprika and salt
½ teaspoon each garlic powder, onion powder, dried oregano, and ground black pepper.
Store in an airtight container, and use in any recipes that call for taco seasoning.
Grease one 9" × 13" pan, and preheat the oven to 375°F.
*In a large skillet, cook the ground beef until nearly cooked.
*While it is still moist, add the chopped onion, red pepper, and corn.
*Fry, stirring occasionally, until the onion is transparent and the corn is defrosted.
*Add the kidney beans, taco seasoning, and salsa and continue stirring to heat throughout.
*Stir in the sour cream and set aside.
*Cut nine of the corn tortillas in half. This will allow you to have the tortilla layer going to the edge of your pan. Line the bottom of your pan with 5 corn tortillas (6 halves and 2 whole) the bottom of your pan with 5 corn tortillas (6 halves and 2 whole), with the straight side of the halves facing the outside.
*Top with half of the ground beef mixture.
*Sprinkle on half of the cheese followed by another layer of corn tortillas.
*Spread the remaining ground beef mixture over the lasagna.
*Top with the third layer of corn tortillas and sprinkle with the remaining cheese.
Cover with foil and bake in preheated oven for 30 minutes. Allow to sit for 5 minutes before slicing and serving. Sprinkle with chopped cilantro before serving