Tex-Mex Lasagna

Tex-Mex Lasagna
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 (24-oz.) jar mild salsa
  • 1 (15-oz.) can dark red kidney beans, drained
  • Toppings: sour cream, chopped tomatoes
  • 1 pound lean ground beef
  • 1 cup frozen diced onion, red and green bell pepper, and celery
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • + 5 more ingredients
    • 1 (10-oz.) can enchilada sauce
    • 1 teaspoon salt-free chipotle seasoning blend
    • 16 (6-inch) fajita-size corn tortillas
    • 1 (10-oz.) package frozen whole kernel corn, thawed
    • 4 cups (16 oz.) shredded Mexican four-cheese blend

1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink. 2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated. 3. Layer 1 cup beef mix...

View full recipe at My Recipes

Comments

Variations on Tex-Mex Lasagna

  • Tex-Mex Lasagna
    • 1/4 cup chopped green onions
    • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • +7 other ingredients
  • Tex-Mex Lasagna
    • 1 (15-ounce) container ricotta cheese
    • 12 egg roll wrappers
    • 1 (16-ounce) can fat-free refried beans
    • +3 other ingredients


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