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La Bamba Beef Lasagna
La Bamba Beef Lasagna
Mexican ground beef and bean sauce, layered with tortillas and cheddar and baked casserole-style.
Yield: 96 servings
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 sugar1 1/3 cups
Mild enchilada sauce12 quarts
Fozen fully-cooked ground beef crumbles, defrosted 15 pounds
Canned black beans, rinsed, drained6 pounds
Frozen chopped red bell pepper, defrosted, drained well6 pounds
Celery, diced1 pound
Onions, diced1 pound
Ground cumin1/4 cup
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 cheese5 quarts
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
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.

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.
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