TEXMEX LASAGNA RECIPES

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TEX-MEX LASAGNA RECIPE - PILLSBURY.COM



Tex-Mex Lasagna Recipe - Pillsbury.com image

Beef, Progresso™ black beans and Old El Paso™ salsa come together in this cheesy lasagna - a scrumptious Tex-Mex dinner. Make ahead and freeze!

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

1 1/2 lb ground beef round
1 teaspoon finely chopped garlic
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded sharp Cheddar cheese (8 oz)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (10 oz) diced tomatoes with green chiles, drained
1 container (8 oz) sour cream
6 flour tortillas (10 inch)

Steps:

  • Heat oven to 425°F. Spray 3-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

Nutrition Facts : Calories 540 , CarbohydrateContent 42 g, FatContent 1 1/2 , FiberContent 5 g, ProteinContent 31 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 1350 mg

CONTEST-WINNING TEX-MEX LASAGNA RECIPE: HOW TO MAKE IT



Contest-Winning Tex-Mex Lasagna Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

  • 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 13x9-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.

Nutrition Facts : Calories 381 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 1170mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 25g protein.

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