Layer upon layer of hearty beef, melty cheese, tender potatoes and more — this will satisfy the appetite of a cowboy whose been out on the range all day.
35 min
PREP TIME
45 min
COOK TIME
370
CALORIES
10
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- 1 pound (500 gram) lean ground beef
- 1 tablespoon (15 milliliter) vegetable oil
- 3/4 cup (175 milliliter) diced onions
- 1 teaspoon (5 milliliter) Garlic, Prepared Minced
- 1 can (796 milliliters) no salt added diced tomato with juice
- 4 tablespoon (60 milliliter) Smoky Cedar & Ale Flavoured Wet Rub
- 1 cup (250 milliliter) grated mozzarella and Cheddar cheese
- 1/2 cup (125 milliliter) corn kernels
- 2 medium potatoes, peeled and sliced 1/2 inch (1 cm) thick
- 4 flour tortillas (10-in/25 cm)
Preparation
- 1 Preheat oven to 375°F (190°C). In a medium skillet, over high heat, brown beef; discard excess fat. Set aside ground beef. In the same pan, add 1 tbsp (15 mL) vegetable oil and sauté onions and garlic until lightly browned.
- 2 Add diced tomatoes, rub marinade, corn, and browned beef; cook for 20 minutes.
- 3 On a greased grill over medium heat, grill potatoes, turning once, 2 minutes per side, until lightly charred and slightly softened; remove to a plate and set aside. Grill tortillas for 30 seconds per side or until grill marks appear.
- 4 To assemble the lasagna, spread ¼ of the meat mixture on the bottom of the casserole dish. Place 2 flour tortillas on top, spread another ¼ of meat mixture, and then place ½ of the grilled potatoes evenly on top; sprinkle ¼ of the cheese and repeat same procedure once. Final layer is topped only with remaining cheese. Bake for 45 minutes. Let rest for 5 minutes before cutting and serving.
NUTRITION INFORMATION
(per Serving)
