Tex-Mex Lasagna

I think that Mexican food is everyone’s favorite, but we do know that sometimes Mexican food can be high in fat, calories, and carbs if we make the recipes with flour tortillas, beef, and lots of cheese. I found this recipe years ago in a magazine called Taste of Home “Light & Tasty” and modified the recipe to suit me. I love my vegetarian version. I do plan to try to make this recipe using Nutritional Yeast instead of cheese soon. I have an addiction to cheese and am working on weaning this out of my diet. The vegetarian recipe is excellent and so is the beef version. Enjoy!

Tex-Mex Lasagna

Click on the photo to see a larger image

1 lb. Lean ground beef or if you want to make vegetarian recipe (use Morningstar or Simply Organic Crumbles)
1 can (16 oz.) Refried black beans
1 can (15 oz.) Black beans drained and rinsed well
¾ cup Organic frozen corn
1 Jalapeno pepper seeded and chopped (this is optional – will depend on how spicy you like your Mexican food)
1 envelope Taco Seasoning (I suggest you make your own because of too many preservatives and additives in the packets)

Pam’s Home-made Taco Seasoning (sometimes I make a lot tripling the recipe and then I store in a glass container with tightly covered lid this lasts me about 2 or 3 months)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of Paprika
1 teaspoon of Cumin
1 teaspoon of Chili Powder
½ teaspoon of salt and pepper each
Mix well in a bowl and season your meat or vegetarian crumbles to your taste

1 can (15 oz.) Muir Glenn tomato sauce (or your favorite brand)
2-1/2 cups Salsa (your favorite brand) Mild/Medium/Hot flavors
12 Soft Corn tortillas
3 cups Low-Fat Monterey Jack/Colby cheese blend or your favorite Mexican Cheese blend (shredded)
Optional: Low-Fat sour cream, avocado, green onions as toppings

In a large skillet, brown the beef until cooked thoroughly or the crumbles are heated through. Stir in the refried beans, beans, corn, jalapeno, taco seasoning and ¾ cup of the tomato sauce. Mix well.

Combine the salsa and the remaining tomato sauce. Spread ¼ cup of the salsa tomato sauce mixture into a greased 13”x 9”baking dish. Layer 4 corn tortillas (these will overlap each other). Spread half of the meat or vegetarian mixture on top of corn tortillas, then spread 1 cup of the salsa mixture over meat or vegetarian mixture, 1 cup of the shredded cheese. Repeat the layers, top with remaining corn tortillas, salsa mixture and cheese.

Cover with aluminum foil and bake @ 350° F for about 45-5 minutes or until the edges are bubbly and the cheese is melted.(IMPORTANT) Let stand for 10 minutes before cutting, if don’t wait 10 minutes the lasagna will break apart and be messy.

Serve with Sour Cream, Avocado and onions. Makes 12 servings and the leftovers freeze very well.

CLICK HERE TO PRINT THE RECIPE

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: