Overnight Mexican Tortilla Lasagna Recipe

Name: Overnight Mexican Tortilla Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 375u00b0F 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.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Overnight Mexican Tortilla Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Overnight Mexican Tortilla Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions