We really did love this! Here's how I made it: I used a deep dish pizza pan instead of 9x13 and only used 3 whole wheat low carb tortilla shells and stacked them in layers. To make the delicious inside, I sauteed the beef with an onion, drained it, then added only 1 can of refried beans, taco seasoning, 1 tsp cumin and 2 tsp garlic powder, a diced jalapeno pepper, 1 can corn, and about 6-8 ounces of the enchilada sauce (otherwise it was SO thick). I spread a small layer of enchilada sauce on the bottom of the pan after spraying it to coat the pan like you do with regular lasagna. I toasted 3 10" tortilla shells. Put one at the bottom (on top of the enchilada sauce), then spread 1/2 of the meat mixture, 1/2 of the cheese, then another tortilla shell with meat and remaining cheese and topped it off with the last tortilla shell. I added another 1/2 cup of cheese then baked it for 40 minutes. When I pulled it out, I added another 1/2 cup of cheese (we like cheese!) and then placed the chopped plum tomatoes and a small can of sliced olives on top. Served it with sour cream and a few Fritos to dip up the gooeyness that oozed out the sides. OH YUM!!!
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We really did love this! Here's how I made it: I used a deep dish pizza pan instead of 9x13...