Tex-Mex Lasagna

Total Time Prep: 20 min. Bake: 45 min. + standing
Yield 12 servings
Contest Winner
Test Kitchen Approved
Why choose between tacos and lasagna when you can have both? Tex-Mex lasagna gives you all the comfort of pasta with a fiesta-level kick.

Ingredients

  • 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 shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 1 cup fat-free sour cream
  • 1 medium ripe avocado, peeled and cubed
  • 4 green onions, thinly sliced

Directions

  1. 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.
  2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with 4 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.
  3. 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.

Nutrition Facts

1 serving: 381 calories, 13g fat (7g saturated fat), 47mg cholesterol, 1170mg sodium, 39g carbohydrate (6g sugars, 5g fiber), 25g protein.

This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. —Athena Russell of Florence, South Carolina
Recipe Creator

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