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Contest-Winning Tex-Mex Lasagna Recipe
Contest-Winning Tex-Mex Lasagna Recipe photo by Taste of Home

Contest-Winning Tex-Mex Lasagna Recipe

Read Reviews (6)
4.65 6
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Tex-Mex Lasagna in Light & Tasty February/March 2007, p39

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.

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

Reviews for Contest-Winning Tex-Mex Lasagna(6)

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 15, 2012

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.

MY REVIEW
Reviewed Mar. 7, 2011

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

MY REVIEW
Reviewed Aug. 31, 2010

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

MY REVIEW
Reviewed May. 4, 2010

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!

MY REVIEW
Reviewed May. 4, 2010

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.

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