La Bamba Beef Lasagna
Mexican ground beef and bean sauce, layered with tortillas and cheddar and baked casserole-style.
Yield: 96 servings
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Combine brown sugar and enchilada sauce. Stir until dissolved; set aside.
Combine ground beef crumbles, half of the sauce mixture, beans, bell pepper, celery, onions and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
|Packed light brown sugar||1 1/3 cups|
|Mild enchilada sauce||12 quarts|
|Fozen fully-cooked ground beef crumbles, defrosted ||15 pounds|
|Canned black beans, rinsed, drained||6 pounds|
|Frozen chopped red bell pepper, defrosted, drained well||6 pounds|
|Celery, diced||1 pound|
|Onions, diced||1 pound|
|Ground cumin||1/4 cup|
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Spray 4 (2-inch deep) hotel pans with cooking spray. In each pan, layer as follows: Arrange 15 tortillas in bottom, overlapping slightly. Spread 2 cups sauce mixture over tortillas; top with 8-1/2 cups of beef mixture, then 1-1/4 cups cheese.
Repeat layers using 15 more tortillas, 2 cups sauce mixture, 8 -1/2 cups of beef mixture and 1-1/4 cups cheese. Top with remaining 15 tortillas, and cover with 2 cups sauce mixture, spreading sauce mixture to evenly moisten tortillas.
Reserve remaining cheese.
Spray aluminum foil with cooking spray; cover pans with foil. Bake in 400°F conventional oven 45 minutes. Remove foil; sprinkle with remaining cheese, evenly divided between pans. Bake, uncovered, 10 minutes or until heated to 165°F.
|Corn tortillas (6 to 7-inch diameter)||180 each|
|Reduced fat shredded Cheddar cheese||5 quarts|
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Per order: Cut each pan into 24 squares. Place each portion on plate and serve with sour cream, if desired.
|Fat free dairy sour cream (optional)|| as needed|
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Nutrition information per serving: 419 calories; 13 g fat (5 g saturated fat); 34 mg cholesterol; 864 mg sodium; 39 g carbohydrate; 6.2 g fiber; 27 g protein; 4.3 mg iron; 196.0 mg calcium; 1435 IU vitamin A; 63.0 mg vitamin C.
This recipe is an excellent source of fiber, protein, iron, vitamin A and vitamin C, and a good source of calcium.
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Nutrition information per serving: 466 calories; 21 g fat (7 g saturated fat; 5 g monounsaturated fat); 80 mg cholesterol; 929 mg sodium; 41 g carbohydrate; 3.6 g fiber; 30 g protein; 2.8 mg niacin; 0.1 mg vitamin B6; 2.2 mcg vitamin B12; 2.7 mg iron; 11.4 mcg selenium; 4.5 mg zinc; 1.7 mg choline.
This recipe is an excellent source of protein, vitamin B12 and zinc; and a good source of fiber, niacin, iron and selenium.