Mexican Corn and Black Bean Lasagna

This is actually a creation that I made up myself. I have lots of corn in the freezer that needs to be used up and this was one way I put it to good use. I kept the meat out, but we had the added protein of the black beans which complement the corn mixture well. This is fairly easy to put together and resulted in many leftovers for us. It almost tastes better the next day. Enjoy!

Mexican Corn and Black Bean Lasagna From Jackie's Kitchen

6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese

Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.

Mexican Lasagna

Here's a great recipe for a quicker, more zipped up version of lasagna. This turned our really good and gave us plenty of leftovers for lunches throughout the week.

Mexican Lasagna From Weekday Gourmet Meals in Minutes

1 1/2 pounds ground beef (I used 1 pound)
1 pkg Taco Seasoning Mix or use homemade mix here
1 tsp Lawry's seasoned salt
1 cup diced tomatoes, fresh or canned (used up the last of my garden tomatoes)
2 cans (8 oz each) tomato sauce
1 can (4 oz) green chilies
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas (I used 8 flour tortillas)
2 1/2 cups (10 oz) grated Monterey Jack cheese (or cheddar cheese)
*I also added a small summer squash from my garden, just chopped it up and added with the tomatoes.

In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add Taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chilies; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 9 x13 baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 degree oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

Mexican Rice

I went raspberry picking the other night and brought home 12 pounds of berries. So good! They were turned into jam, wine, frozen berries and frozen puree. The picking took a little longer than expected and I didn't have anything planned for dinner. I thought about stopping and picking up something on my way home, but then remembered this recipe from the cookbook that I put together. It was quick to put together which was a relief since my stomach was looking forward to dinner. The longest part was defrosting and browning the beef. This isn't a very fancy dish, but it is filling and delicious!

Mexican Rice From Cooking for a Cure
1 lb ground beef
1 can pinto beans, drained
1 can chili style canned tomatoes (I used plain diced tomatoes)
1 small can tomato sauce
1 T cumin
1 T chili powder
1 tsp garlic powder
Cooked rice

Brown hamburger and add tomatoes, sauce, beans and spices. Let simmer. Cook desired amount of rice. Serve hamburger mixture over rice. Garnish with sour cream, cheese and a dash of hot sauce if desired.

Easy Taco Casserole

Another great recipe from the Cooking for a Cure cookbook. The recipe comes from a woman at work and it is really simple to put together and a nice variation on tacos. It almost resembled a taco salad with all the lettuce and tomatoes and sour cream piled on top. Yum!

Easy Taco Casserole

1 lb. ground beef
1 c. salsa
2 tsp chili powder
1/2 c. Miracle Whip
1 c. shredded Monterey Jack cheese
2 c. crushed tortilla chips
1 c. shredded Colby cheese
1 medium tomato, chopped
chopped black olives
2 c. shredded lettuce
sour cream

In a saucepan, brown ground beef and drain. Add salsa, miracle whip and chili powder. Mix well. In an ungreased 2 qt. baking dish, layer half the meat mixture, half the chips and half the cheese. Repeat layers. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. Just before serving, top with tomato, lettuce, black olives and a dab of sour cream.

Taco Seasoning

I've been using this recipe for taco seasoning for a while now. I didn't have any of the little packets, but wanted to make tacos one night. I found this recipe on allrecipes.com or a site like that and it is tasty. I don't think I'll ever buy the packets again!

Taco Seasoning

1 T chili powder
2 tsp onion powder
1 tsp each: cumin, garlic powder, paprika, oregano and sugar
1/2 tsp salt

Add each to your cooked ground meat. Mix well and add about 1/2 cup of water. Simmer for a few minutes and enjoy!

Veggie Burrito Bake

This was another excellent dish that I made when my sister was here visiting. It utilizes fresh spinach of the season which I purchased at our local farmers market. I encourage everyone to check out the farmers markets in their area for tasty locally grown fruits and veggies!

Veggie Burrito Bake From Simply in Season

1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice
3/4 tsp turmeric
1 1/2 cup chicken or vegetable broth
16 cups fresh spinach (I didn't have this much-use what you got)
1 1/2 tsp garlic, minced
salt and pepper to taste
2 cups black beans, cooked
1 T chili powder
1 cup cheese

Saute the 1 clove garlic onion, rice and turmeric in 1 T oil until onion is tender. Stir often. Add the broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown. Remove from heat and let stand 5 minutes, fluff with fork. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together. Mix the beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle cheese on top. Cover and bake at 375 degrees until sizzling for 45 minutes. Serve by spooning into warm tortillas. Garnish with salsa, avocados, guacamole, sour cream, cilantro or lime wedges.

Layered Enchilada Bake

This is another tasty, meatless dish that's good for you. Ryan and I really liked this. It was not too difficult to put together and it filled us up quickly. There are still some leftovers too! Just make sure you figure in the time to cook the brown rice into assembling time (35-45 minutes to cook rice).

Layered Enchilada Bake From Cooking for Life

1 1/2 cups brown rice
8 oz hot pepper cheese, shredded (I used cheddar and added a couple T minced jalepenos)
1 cup low-fat cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
6 (10") whole wheat tortillas
2 cups rinsed and drained canned black beans
1 tsp minced fresh cilantro
1 1/2 cups shredded part skim mozzarella cheese
1 1/3 cup salsa

Cook the brown rice according to package directions. Combine the brown rice, hot pepper cheese, cottage cheese, sour cream, onion, chili powder and cumin in a bowl and mix well.

Line the bottom of a 9x13" baking dish sprayed with nonstick cooking spray with 2 of the tortillas and spread with 3 cups of the brown rice mixture. Repeat the layering process 2 more times and top with the beans, spreading to the edges. Sprinkle with the tomato, cilantro and mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbly. Garnish with salsa.

Black Bean Veggie Enchiladas

These were a really tasty alternative to beef or chicken tacos like we would usually have. We are working on going meatless for a meal or two every week to eat a little healthier, but it's also generally cheaper as well. These were so simple to make and tasted great!



Black Bean Veggie Enchiladas From Taste of Home Healthy Cooking


1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
2 tsp olive oil
15 oz. black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 oz) chopped green chilis
2 T taco seasoning
1 tsp dried cilantro flakes
6 whole wheat tortillas, warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced fat Mexican cheese blend


In a large skillet, saute the onion, pepper, mushrooms and garlic in oil until crisp-tender. Add the beans, corn, chilies, taco seasoning and cilantro; saute 2-3 minutes longer.



Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9" baking dish coated with cooking spray. Pour sauce over the top: sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Enchilada Meat Loaf

I made this meat loaf a few weeks ago and it turned out pretty yummy. It was simple to make and pretty filling.

Enchilada Meat Loaf

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 c salsa
2 T chili powder
3 cloves garlic, minced
1/2 tsp salt
1 # ground beef
8.5 oz pkg corn muffin mix
2 oz shredded cheddar cheese

Preheat oven to 350. Combine egg, onion, salsa, chili powder, garlic and salt; add beef and mix well. Shape into a ball and place in a 9" pie plate. Flatten to a 6" circle. Prepare corn muffin mix according to package directions and spread over meat. Bake about 50 minutes or until a thermometer reads 160 degrees. Sprinkle cheese on top and let stand covered about 10 minutes.

Easy as Tortilla Pie

Easy as Tortilla Pie

1 cup frozen corn
2 green onions, sliced
1 tsp ground cumin
1 1/2 c salsa
1 can black beans rinsed and drained
4 burrito sized tortillas
8 oz. Mexican cheese blend
2 T chopped cilantro

Preheat oven to 450. Spray cookie sheet with cooking spray. Spray skillet with cooking spray. Saute corn, onions and cumin over medium heat 3 minutes until corn thaws. Remove from heat, stir in salsa and beans. Place 1 tortilla on cookie sheet, top with 1 c bean mixture and 1/2 c cheese. Repeat, starting with tortilla to make 2 more layers. Top with remaining tortilla and cheese. Bake 10 minutes until heated through. Top with chopped cilantro and cut in wedges.

Very easy and yummy. Enjoy a margarita with this one!