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Contest-Winning Tex-Mex Lasagna

Total Time

Prep: 20 min. Bake: 45 min. + standing

Makes

12 servings

This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. —Athena Russell of Florence, South Carolina
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Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) refried black beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1 jalapeno pepper, seeded and chopped
  • 1 envelope taco seasoning
  • 1 can (15 ounces) tomato sauce, divided
  • 2-1/2 cups salsa
  • 12 no-cook lasagna noodles
  • 1-1/2 cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 1 cup fat-free 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. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  3. Cover and bake at 350° 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 onions.

Nutrition Facts

1 piece: 381 calories, 13g fat (7g saturated fat), 47mg cholesterol, 1170mg sodium, 39g carbohydrate (6g sugars, 5g fiber), 25g protein.

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