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- Yield 6-8 1x
Use the Mexican Mushroom-Beef Blend as the base for this recipe.
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Ingredients
Scale
Nonstick cooking spray
16 yellow corn tortillas
6 Cups Mexican Mushroom-Beef Blend (linked above)
1 Cup shredded, low-fat Mexican cheese blend
sour cream (optional)
chopped cilantro (optional)
salsa (optional)
Instructions
- Heat oven to 350 F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
- Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.
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