Publix Aprons

Lasagna Mexicana

Lasagna Mexicana
Servings:
9
Total Time:
about 1 hour
Active Time:
25 minutes

Ingredients

Cooking spray
1 (14.5-oz) can diced tomatoes, drained and divided
1 lb lean ground beef, 7% fat
1 (1-oz) packet reduced-sodium taco seasoning
1 bag frozen Southwest-blend vegetables (corn, beans, peppers, onions), (10–12 oz)
1/2 cup salsa con queso
1 (10-oz) can enchilada sauce
5 (10-inch) flour tortillas
8 oz Mexican-blend shredded cheese
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 meat in pan; brown 5–7 minutes, stirring to crumble meat, and until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
  3. Add vegetable blend to same pan; cook and stir 1–2 minutes or until hot. Stir in salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
  4. Spread 1/2 cup enchilada sauce over bottom of baking dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
  5. Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 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.

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Nutritional Information

CALORIES (per 1/9 recipe) 420kcal; FAT 20.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 1040mg; CARB 36g; FIBER 5.00g; SUGARS 6g; PROTEIN 24g; CALC 20%; VIT A 15%; VIT C 15%; IRON 15%

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