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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
This recipe is:
Contest Winning
Healthy
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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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
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