This easy-to-assemble Mexican-inspired main dish has all the flavor of enchiladas, but eliminates the work of filling and rolling up the corn tortillas. Instead, the ingredients are layered much like lasagna.

Beefy Mexican Lasagna

1 1/2 pounds 95% lean ground beef
9 corn tortillas
2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro

1. Heat oven to 350°F (175°C). Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2. Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil. Bake in 350°F (175°C) oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.
4. Bake, uncovered, 5 minutes or until cheese is melted.
5. Garnish with tortilla strips, if desired, tomato and cilantro.

Makes 6 to 8 servings.

Nutrition information per serving (1/6 of recipe): 466 calories; 35 g protein; 46 g carbohydrate; 17 g fat; 837 mg sodium; 73 mg cholesterol; 102.5 mcg folic acid; 6 g fiber; 6.3 mg niacin; .4 mg vitamin B6; 1.7 mcg vitamin B12; 5.7 mg iron; 5.7 mg zinc.

Nutrition information per serving (1/8 of recipe): 349 calories; 27 g protein; 34 g carbohydrate; 13 g fat; 628 mg sodium; 55 mg cholesterol; 76.9 mcg folic acid; 4 g fiber; 4.7 mg niacin; .3 mg vitamin B6; 1.3 mcg vitamin B12; 4.3 mg iron; 4.3 mg zinc.

Recipe and photograph provided courtesy of the Beef Industry Council.