Overnight Mexican Tortilla Lasagna - cooking recipe

Ingredients

1/2 lb extra lean ground beef
1 cup chopped Italian plum tomato (3 medium)
1 cup zucchini, julienne-cut (2x1/4x1/4-inch)
1/2 cup finely chopped green onion
1 (15 ounce) can black beans, drained, rinsed
1 (10 ounce) can old el paso enchilada sauce
1 (8 ounce) container nonfat sour cream
1 teaspoon old el paso less sodium taco seasoning mix (from 1 oz. pkg.)
8 (6 inch) corn tortillas, halved
6 ounces shredded reduced-fat cheddar cheese
1/3 cup chopped fresh cilantro

Preparation

Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 375\u00b0F Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.