Wednesday, September 3, 2014

Tex Mex Lasagna

This Tex Mex Lasagna is amazing!  I think it just might be better than the traditional lasagna.  Add a salad and instead of the  bread maybe some tortilla chips on the side.  Yum!

· 1 pound ground beef
· 1 can refried beans
· 1 can black beans, rinsed and drained
· ½ cup whole-kernel corn
· 1 small can chopped jalapenos
· 1 envelope taco seasoning
· 1 can tomato sauce, divided
· 2 ½ cups salsa
· 12 no-cook lasagna noodles
· 1 ½ cups shredded Mexican blend cheese
· 1 ½ cups shredded cheddar cheese
· 1 cup sour cream
· 1 medium ripe avocado, peeled and cubed
· 4 green onions, thinly sliced

1. Preheat oven to 350 degrees.
2. In a large skillet, cook beef until no longer pink and drain. Stir in beans, corn, jalapeno, taco seasoning and ¾ cup tomato sauce.
3. Combine salsa and remaining tomato sauce. Spread ¼ cup into a 9x13-inch baking dish coated with cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, ½ cup Mexican blend cheese and ½ cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
4. Cover and bake 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 green onions. 

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