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Tex-Mex Lasagna Recipe

Tex-Mex Lasagna Recipe photo by Taste of Home

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This recipe combines my love of lasagna with my love of Mexican food. I tried to make the recipe healthier by using extra-lean ground beef and I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina

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Tex-Mex Lasagna Recipe

Prep: 20 min. Bake: 45 min. + standing

Yield: 12 Servings

20 45 65

Ingredients

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1 cup (8 ounces) fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

Directions

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece equals 381 calories, 13 g fat (7 g saturated fat), 47 mg cholesterol, 1,170 mg sodium, 39 g carbohydrate, 5 g fiber, 25 g protein.

Originally published as Tex-Mex Lasagna in Light & Tasty February/March 2007, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Tex-Mex Lasagna

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Reviewed on Mar. 15, 2012 by recipehound54

I've made this dish several times and have always gotten compliments. I would have given it five start if the sodium content per serving had been lower. I did use green chiles rather than the jalapeno, just for ease of assembly. A simple green salad and the meal is complete! A nice change-up to lasagna. I'm guessing that this would be good with either corn or flour tortillas, too.

Reviewed on Mar. 07, 2011 by Leahbug

Family loved this recipe. Used a little more cheese than recipe calls for. Will definitley make again.

Reviewed on Aug. 31, 2010 by malburg04

The family really liked this one! I didn't use corn and doubled the cheese.

Reviewed on May. 04, 2010 by ErikB

I made the recipe a couple of months ago and I plan to make it again tomorrow. It's the perfect Cinco de Mayo recipe!

Reviewed on May. 04, 2010 by Maryalice1960

I made the meat mixture part ahead of time and froze it. On the day I served it, didnt take much time to throw it all together. Great for a crowd, as I doubled it.

Reviewed on Feb. 27, 2008 by cincyherb