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Tex-Mex lasagna Recipe

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This recipe for Tex-Mex lasagna is from The Vanderheiden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 jalapeño pepper, seeded and chopped (I use a
can of green chilies instead)
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 reduced-fat (or
regular) Monterey Jack or Mexican blend
cheese
1 & 1/2 cups (6 oz.) shredded reduced fat cheddar
cheese
1 cup (8 oz.) reduced fat sour cream
Directions:
Directions:
Brown hamburger in non-stick skillet, drain. Stir in beans, corn, jalapeño, taco seasoning and 3/4 cup tomato sauce.

Combine salsa and remaining tomato sauce. Spread 1/4 cup in a 13x9 pan coated with cooking spray. layer with 4 noodles (they will overlap a little), 1/2 of meat sauce, 1 cup salsa mixture, 1/2 cup Jack cheese, and 1/2 cup cheddar cheese. Repeat layers. Top with remaining noodles, salsa mixture and cheeses.

Cover and bake at 350º 50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream to taste.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min

 

 

 

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