Comfort Food from the Dinner Doctor by Anne Byrn & Anne Byrn

Author:Anne Byrn & Anne Byrn [Byrn, Anne]
Language: eng
Format: azw3
Publisher: Workman Publishing Company
Published: 2013-07-31T16:00:00+00:00

Vegetable oil cooking spray for misting the skillet

1 pound ground beef round (see Tip)

1 jar (12 ounces) chunky salsa

6 corn tortillas (10 inches each)

1 can (16 ounces) refried beans, fat free if possible

1 cup reduced-fat sour cream

1 package (8 ounces; 2 cups) pre-shredded Mexican-style four-cheese blend

Chopped fresh tomato and chopped scallions, for garnish (optional)

1. Preheat the oven to 400°F.

2. Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4 to 5 minutes. Stir in ½ cup of the salsa. Set the beef mixture aside.

3. Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top it with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, then ½ cup of the sour cream, then 1 cup of the cheese. Top with the remaining 3 tortillas and repeat the layers, ending with all but ¼ cup of the remaining cheese. Cover the pie pan loosely with aluminum foil.

4. Bake the “lasagna” until it is hot throughout and the cheese has melted, 20 to 25 minutes. Remove the “lasagna” from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates, garnished with the remaining ¼ cup cheese and the chopped tomato and scallions, if desired.

SERVES 6 TO 8

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.