I was experimenting en la cocina last night and came up with a Southwest-style Lasagna with layers of beef, black beans and corn, and a cheesy sour cream sauce. It's a keeper. Hope you enjoy it.
If you are a post-op that can't do corn double up on the black beans or add another bean. Pintos or kidney beans would be great and would add even more protein. I used 4 low carb whole wheat tortillas to divide the layers but if you are ultra low carbing it you can certainly eliminate them all together.
Shelly's Southwest Lasagna
1/2 lb. Ground Beef
1 yellow Onion, diced
2 green Onions, diced
1 (15 oz.) can Black Beans, drained
1 cup frozen Corn
1/4 cup Salsa
1 Tablespoon Tomato Paste
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 teaspoon Ground Cumin
For the cheese sauce:
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups Milk
1/2 cup Sour Cream
1 cup Shredded Cheese, Mexican blend
Salt & Pepper
1/2 cup Shredded Cheese, Mexican blend (divided use in layers)
4 Mission Whole Wheat Carb Balance Tortillas
Saute beef till no longer pink. Drain and set aside. Saute onions till golden. Add black beans, corn, salsa, tomato paste, and seasonings. Add beef back to pan and stir to combine. Turn off heat. Set aside.
Make cheese sauce: In a saute pan make a roux of butter and flour. Slowly add milk stirring constantly. When you see bubbles and sauce begins to thicken slightly add sour cream and cheese and season to taste. Remove from heat.
Assemble: Place two tortillas in a greased pyrex dish. Spoon 1/2 meat mixture on top. Spoon 1/2 cheese sauce on top. Sprinkle with 1/2 cheese. Place two more tortillas on top. Press down slightly. Repeat layers ending with a sprinkling of shredded cheese. Bake at 350 for 30-35 minutes until golden.