Tex-Mex Lasagna

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.