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This recipe for TEX-MEX LASAGNA, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Scott Brunsting
Added: Wednesday, November 7, 2007


1 lb lean ground beef
1 can (16 oz.) refried black beans
1 can (15 oz.) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeņo pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 oz.) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups (6 oz.) shredded mexican cheese blend
1-1/2 cups (6 oz.) shredded cheddar cheese
1 cup sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeņo, taco seasoning and 3/4 cup tomato sauce.

3. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. x 2-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.

4. 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.

Number Of Servings:
Number Of Servings:
12 servings




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