Black Bean & Salsa Verde Lasagna

Directions

1. Wash hands with soap and running water.

2. Preheat oven to 350 degress Fahrenheit; spray 13 x 9-inch baking dish with cooking spray.

3. In large skillet, cook beef over medium-high heat 8 minutes or until browned and internal temperature reaches 160 degrees Fahrenheit, breaking up beef with side of spoon; drain. Wash hands after handling raw meat.

4. Stir in seasoning and 2/3 cup water; cook 3 minutes or until liquid is absorbed, stirring occasionally. Stir in beans and salsa; cook 2 minutes or until heated through, stirring frequently. Makes about 5 cups.

5. Arrange 6 tortilla halves in bottom of prepared dish, covering bottom of dish as much as possible; carefully spread 2 1/2 cups beef mixture over tortillas and sprinkle with 1 cup cheese.

6. Repeat layers; top with remaining 6 tortilla halves and 1 cup cheese.

7. Bake lasagna 35 minutes or until cheese melts and top is golden brown; let stand 10 minutes.

8. Cut lasagna into 12 pieces; serve topped with Avocados from Peru, tomatoes, sour cream and cilantro.

9. Chef Tip: To speed up the ripening process of avocados, place them in a brown paper bag with an apple or banana for 2 to 3 days or until ripened.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!