°1/2 lb ground beef
°1 t. tomatoes
°1 t. zucchini
°1/2 t. finely chopped green onions
°1 can of black beans, drained and rinsed
°1 jar Old El Paso Taco Sauce*
°1 t.  sour cream
°1 C. 1/2 tsp (5 mL) Old El Paso* 40% Less Salt Taco Seasoning Mix (from 35 g pouch)
°8 6-inch  corn tortillas
°1 1/2 t. grated cheese
°1/3 c chopped fresh cilantro


Spray a 13 x 9-inch (33 x 23 cm) (3 qt/3 L) glass baking dish with cooking spray. Browning ground beef in nonstick skillet on medium-high heat 5 to 7 min. or until beef is done, stirring frequently. Drain.
In bowl, blend tomatoes, zucchini, onions also beans; blend well. Stirring inring cooked beef. Reserve 1/3 cup taco sauce; Reserve. In bowl, mix rest taco sauce, sour cream also taco season mix.
Spoon 2 tsp of taco sauce mixture into bottom of greased baking dish. Organize 8 tortilla halves on sauce, over-lapping if obligatory. Spoon half of vegetable also bean mixture on tortillas. Sprinkling with ½ c cheese. Spread half of the remaining sauce mixture over the cheese. Repeat the order in which the ingredients are arranged, reserving ½ cup of cheese for the top. Topping with reserved 1/3 c taco sauce. Cover with aluminum foil also refrigerate at least 8 h or overnight.
Preheat oven 375°F (190°C). Bake lasagna for 30 to 35 minutes or until evenly warmed through. Discover ; sprinkle with ½ cup reserved cheese. Bake uncovered for another 5 minutes or until cheese is melted. Let stand 5 min before serve. Sprinkling with cilantro.

Enjoy !