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