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in large skillet heat oil over medium-high heat. Add onion and cook 4-5 minutes. Add ground meat and cook until no longer pink. Drain well. Add cumin, salt, perpper, and cilantro: set aside. Mix together beans, corn, and olives, set aside.
Pout 1/2 cup sauce in the bottom of a 9X13 inch baking pan. Place 2 of the tortilas in pan and top with 1/3 meat, 1/3 cheese, 1/3 bean mixture, 1/3 sauce. Repeat process using all ingredients two times. Do not put cheese on top of lasagna.
Cover with foil and bake in 350 degree oven for 40 minute. Uncover and sprinkle with remaining cheese. Bake additional 10 minutes. Let stand for 10 minutes. Serve with sour cream if desired.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 65 | ||
Calories from Fat: 15 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 372.7mg | 13 % | |
Potassium 229.7mg | 6 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 7.6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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