Mexi-Lasagna

Lasagna made the Mexican way -dinner that’s ready in just 45 minutes!

  • prep time 25 min
  • total time 45 min
  • ingredients 7
  • servings 6

Ingredients

4
oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1/2
lb. ground beef
1
(15 1/2- or 15-oz.) can kidney beans, drained
1
(14 1/2-oz.) can chili-style tomatoes, undrained
1
(8-oz.) can tomato sauce
8
oz. (2 cups) shredded Monterey Jack cheese
1
(4 1/2-oz.) can chopped green chiles
  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in large skillet, cook ground beef over medium-high heat until thoroughly cooked. Drain. Add kidney beans, tomatoes and tomato sauce; cook until thoroughly heated, stirring occasionally.
  • 3 Spoon cooked noodles evenly into sprayed baking dish. Sprinkle with 1 cup of the cheese, all of the beef mixture, green chiles and remaining 1 cup cheese.
  • 4 Bake at 350°F. for 20 minutes or until edges are bubbly and mixture is thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    770mg
    770%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    20%;
    Calcium
    35%;
    Iron
    20%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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