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Quick-Prep Mexican Lasagna

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients
1 (15-ounce) low-salt black beans, drained and rinsed
1 (11-ounce) can Mexicorn, drained
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
2 (14 1/2-ounce) cans Mexican stewed tomatoes, drained
1 teaspoon cumin
8 (6-inch) corn tortillas
Vegetable cooking spray
3/4 cup reduced fat shredded Mexican cheese

Directions
1. Combine black beans and Mexicorn in a large bowl; set aside.
2. Cook ground beef in a large skillet over medium-high heat 5 minutes until browned. Add tomatoes and cumin and simmer 10 minutes.
3. Place 2 tortillas in a lightly greased 11-x 7-inch baking dish. Place half of beef mixture over tortillas. Top with black bean mixture and 1/2 cup cheese. Repeat process with tortillas, beef, and beans ending with remaining 1/4 cup cheese.
4. Bake at 400°F for 20 minutes and serve with salsa and sour cream, if desired.

Makes 4 to 6 servings.

Cooking Tip: What is Mexicorn? A mixture of corn, red and green sweet peppers, salt and sugar that can be found in the canned vegetable section in your local grocery store.

Nutritional Analysis Based on 6 Servings

Using Laura's 92% Lean Ground Beef
CALORIES 377 (24% from fat); FAT 10.7g (sat 4.7g); PROTEIN 27.5g; CARB 49.7g; FIBER 11.8g; CHOL 51mg; IRON 5.2mg; SODIUM 724mg

Diabetic Exchanges: 3 starch; 1 vegetable; 2 medium fat meat

Using Laura's 96% Lean Ground Round
CALORIES 364 (18% from fat); FAT 7.7g (sat 4.1g); PROTEIN 29.5g; CARB 49.7g; FIBER 11.8g; CHOL 51mg; IRON 4.0mg; SODIUM 734mg

Diabetic Exchanges: 3 starch; 1 vegetable; 2 lean meat