Overnight Mexican Tortilla Lasagna

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb extra lean ground beef
• 1 cup chopped italian plum tomato (3 medium)
• 1 cup zucchini, julienne-cut (2x1/4x1/4-inch)
• 1/2 cup finely chopped green onion
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (10 ounce) can old el paso enchilada sauce
• 1 (8 ounce) container nonfat sour cream
• 1 teaspoon old el paso less sodium taco seasoning mix (from 1 oz. pkg.)
• 8 (6 inch) corn tortillas, halved
• 6 ounces shredded reduced-fat cheddar cheese
• 1/3 cup chopped fresh cilantro

Recipe

• 1 spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. drain.
• 2 in medium bowl, combine tomatoes, zucchini, onions and beans; mix well. stir in cooked ground beef. reserve 1/3 cup enchilada sauce; set aside. in another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
• 3 spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. arrange 8 tortilla halves over sauce, overlapping as necessary. spoon half of vegetable-bean mixture over tortillas. sprinkle with 1/2 cup of the cheese. spoon half of remaining sauce mixture over cheese. repeat layers, reserving 1/2 cup cheese for top. top with reserved 1/3 cup enchilada sauce. cover with foil; refrigerate at least 8 hours or overnight.
• 4 heat oven to 375°f bake casserole for 30 to 35 minutes or until thoroughly heated. uncover; sprinkle with reserved 1/2 cup cheese. bake, uncovered, an additional 5 minutes or until cheese is melted. let stand 5 minutes before serving. sprinkle with cilantro.