Ingredients: |
Ingredients: 1 (14.5 oz) can diced tomatoes, drained and divided
1 pound lean ground beef, 7% fat
1 packet reduced sodium taco seasoning
1 bag frozen Southwest blend vegetables (corn, beans, peppers, onions) (10-12 oz)
1/2 cup salsa con queso
1 (10 oz) can enchilada sauce
5 (10-inch) flour tortillas
8 oz Mexican blend shredded cheese
1 container Deli guacamole (6-8 oz)
|
Directions: |
Directions:1. Preheat oven to 400º. Coat 9-inch square baking dish with spray. Drain tomatoes.
2. Preheat large, nonstick sauce pan on medium 2-3 ministers. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, and until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
3. Ad vegetable blend to same pan; cook and stir 1-2 minutes or iuntil jot. Stir in salsa con queso; cook 1 minute or unto thoroughly heated. Remove pan from heat and set aside.
4. Spread 1/2 cup enchilada sauce over bottom of baking dish; top with 1 tortilla, 1/2 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetable;es. Repeat layers.
5. Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes.
6. Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve. |
This recipe for Mexican Lasagna is from