Southwest lasagna recipe

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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


  1. Preheat oven to 350°F.
  2. Heat 3 tablespoons oil in large frying pan, brown beef; drain.
  3. Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through.
  4. To soften tortillas, layer between damp paper towels and microwave until warm.
  5. 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.
  6. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture.
  7. Bake 30 minutes.
  8. 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



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