Contest-Winning Tex-Mex Lasagna Recipe
- 1 pound ground beef
- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Contest-Winning Tex-Mex Lasagna
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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.
Family loved this recipe. Used a little more cheese than recipe calls for. Will definitley make again.
The family really liked this one! I didn't use corn and doubled the cheese.
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!
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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