Tex-Mex Lasagna

poniedziałek, 17 lutego 2014

Tex-Mex Lasagna

Time: 1 hrs 5 mins

Ingredients

  • 1 lb lean ground beef
  • 1 (16 ounce) can refried black beans
  • 1 cup black beans, rinsed and rained
  • 1/2 cup frozen corn, thawed
  • 1 jalapeno pepper, seeded and chopped
  • 1 (1 ounce) envelope taco seasoning
  • 1 (15 ounce) can tomato sauce, divided
  • 2 1/2 cups salsa
  • 12 no-boil lasagna noodles
  • 1 1/2 cups shredded reduced-fat Mexican cheese blend
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 1 cup nonfat 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.
  • 2 Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  • 3 Combine salsa and remaining tomato sauce.
  • 4 Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  • 5 Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.

0 komentarze :

Prześlij komentarz