Overnight Mexican Tortilla Lasagna
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 133.1689 |
| Energy (kCal) | 1611.4798 |
| Carbohydrates (g) | 219.9261 |
| Total fats (g) | 23.3425 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| extra beef | 1/2 | lb | ground lean | 201.7338 | 0.0 | 44.8801 | 1.1333 |
| italian plum tomato | 1 | cup | chopped | 201.7338 | 0.0 | 44.8801 | 1.1333 |
| zucchini | 1 | cup | julienne-cut | - | - | - | - |
| green onion | 1/2 | cup | chopped | 9.585 | 2.0377 | 0.3444 | 0.1668 |
| black bean | 1 | can | drained rinsed | 991.8141 | 181.3769 | 62.8246 | 4.1301 |
| el enchilada sauce | 1 | can | old | 100.8696 | 17.5304 | 2.0522 | 2.3304 |
| nonfat cream | 1 | container | sour | 201.7338 | 0.0 | 44.8801 | 1.1333 |
| el | 1 | teaspoon | old | 6.88 | 0.568 | 0.14400000000000002 | 0.4496 |
| corn tortilla | 8 | halved | - | - | - | - | |
| cheddar cheese | 6 | ounces | shredded reduced fat | 299.3706 | 18.2174 | 22.81 | 15.1046 |
| cilantro | 1/3 | cup | chopped | 1.2267 | 0.1957 | 0.1136 | 0.0277 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.