Southwest lasagna recipe
Makes 8 servings (serving size 1/8 of recipe)
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 3/4 cups cooked pinto beans
- 1 (16-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies
- 2 teaspoons ground cumin
- 1/4 teaspoon ground pepper
- 1 dozen corn tortillas
- 16 ounces low-fat cottage cheese
- 1 cup shredded low-fat Monterey Jack cheese
- 1 egg
- Optional: shredded cheddar cheese, chopped fresh tomato, chopped green onions, sliced black olives and lettuce
- Preheat oven to 350°F.
- Heat 3 tablespoons oil in large frying pan, brown beef; drain.
- Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through.
- To soften tortillas, layer between damp paper towels and microwave until warm.
- Put layer of tortillas in bottom of greased 9 x 13 inch baking dish. Pour beef mixture over tortillas. Put another layer of tortillas on top. Set aside.
- Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture.
- Bake 30 minutes.
- Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.
Nutritional information per serving: Calories 357; Total fat 14g; Sodium 485 mg; Carbohydrates 32 g; Fiber 7g; Protein 26g
Source: U.S. Dry Bean Council
Preparing Dry Beans
1 package dried beans (such as pinto, navy, black, or kidney)
Stove Top Method:
Spread dried beans on a baking sheet. Remove any small stones, dirt pieces, or withered beans. Rinse. Place rinsed beans in a large pot. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag. Do either a short soak or a long soak:
• Short Soak:Bring beans to a boil and boil for 2–3 minutes. Remove from heat and let stand, covered, for 1–4 hours. Rinse beans.
• Long Soak: Cover beans with cold water and soak overnight in an uncovered pot. Rinse beans.
Cover beans with fresh cold water and bring to a boil. Reduce heat and simmer until tender. Cooking time varies with bean varieties and soaking times. Long soaks can shorten cooking times. Read package directions. Estimated cooking times:
• Cook 2 hours: black, great northern, kidney, navy, small white, and pinto beans
• Cook 3 hours: garbanzo (chickpeas) and red beans
Slow Cooker Method:
Rinse beans. Remove any small stones, dirt pieces, or withered beans. Combine 1 pound dried beans (2 cups) with 8 cups water in slow cooker. Cook on low for 6–8 hours (or overnight) until beans are soft.
Source: Iowa State University Extension