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Recipes
Tex-Mex Lasagna
9 servings
about 1 hour total (Active 25 minutes)

Ingredients

  • Cooking spray
  • 1 (14.5 oz) can diced tomatoes, divided
  • 1 lb lean ground beef (7% fat)
  • 1 (1 oz) packet reduced-sodium taco seasoning
  • 1 bag frozen Southwest-blend vegetables (corn, bell peppers, and onions; 10–12 oz)
  • ½ cup salsa con queso
  • 1 (10 oz) can enchilada sauce
  • 5 (10-inch) flour tortillas
  • 8 oz Mexican-style shredded cheese blend
  • Aluminum foil
  • 1 container Deli guacamole (6–8 oz)

Steps

    1. Preheat oven to 400°F. Coat 9-inch square baking dish with spray. Drain tomatoes.
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place beef in pan; cook 5–7 minutes, stirring to crumble, until no pink remains and beef is 160°F. Drain fat. Stir taco seasoning and 1 cup tomatoes into beef, then remove mixture from pan.
    3. Add vegetable blend to same pan; cook and stir 1–2 minutes until hot. Stir in salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat.
    4. Spread ½ cup enchilada sauce over bottom of baking dish; top with 1 tortilla, ¼ cup cheese, and 1 ½ cups meat mixture, spreading out evenly. Place another tortilla on top; top with ¼ cup cheese and 1 cup vegetables. Repeat layers.
    5. Top with remaining tortilla, ¾ cup enchilada sauce, ½ 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.

Amount per ⅑ recipe serving: Calories 420, Total Fat 20g, Sat Fat 8g, Trans Fat 0g, Chol 65mg, Sodium 1040mg, Total Carb 36g, Fiber 5g, Sugars 6g, Protein 24g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 15%