Lasagna Grilliette Style

Source: Nellwyn Grilliette

Category: Entree

Type: Meat

Classifications: Main Dishes

Qty Measure Ingredient


1 pound hamburger

2 medium onions, chopped

2 medium bell peppers, cored and chopped

2 tablespoons minced garlic

2 (15 oz.) cans pinto beans, drained

1 can mild Rotel tomatoes, with juice

1 (15 oz) can diced tomatoes, with juice

2 (4 oz) cans sliced black olives, drained

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

cayenne pepper, to taste

garlic powder & onion powder, to taste

12 white corn tortillias

2 cups Monterey Jack cheese

Instructions: Heat the oven to 350 degrees.

In a large skillet, heat oil. Add the meat, onions, bell peppers and garlic. Saute until the meat is browned and vegetables are soft, 5 to 7 minutes.

Stir in beans, the tomatoes, the black olives, chili powder, cumin and other seasonings.

Remove from heat and set aside.

In a 9-by13-inch baking dish (or other 3-quart shallow baking dish) spread 1/2 cup of the mixture. Arrange 6 of the tortillas over the mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.

Spread half of the remaining mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining mixture and rest of cheese.

Coat one side of a piece of foil with cooking spray, then tightly cover the dish.

Bake until the lasagna is bubbling and heated through, about 30 minutes.




Serves: 8

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