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Recipes
Tex-Mex–Style Lasagna
9 servings
1 hour, 15 minutes total (Active 25 minutes)

Ingredients

  • Cooking spray
  • 1 (14.5 oz) can diced tomatoes, divided
  • 1 lb lean ground beef
  • 1 (1 oz) packet reduced-sodium taco seasoning
  • 1 bag frozen frozen Southwest-style corn (seasoned 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; brown 5–7 minutes, stirring to crumble meat, 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. Place vegetable blend in same pan and return to heat; cook and stir 1–2 minutes until hot. Stir in salsa con queso; cook 1 minute or until thoroughly heated, then 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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅑ recipe serving: Calories 440, Total Fat 21g, Sat Fat 8g, Trans Fat 0g, Chol 65mg, Sodium 1190mg, Total Carb 37g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 20%, Iron 15%, Potassium 10%