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Tex-Mex Lasagna

Tex-Mex Lasagna
May All of your Tuesdays have tacos.
  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 8
Beef, Progresso™ black beans and Old El Paso™ salsa come together in this cheesy lasagna - a scrumptious Tex-Mex dinner. Make ahead and freeze!
Updated April 17, 2015

Ingredients

  • 1 1/2 lb ground beef round
  • 1 teaspoon finely chopped garlic
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 container (8 oz) sour cream
  • 6 flour tortillas (10 inch)

Steps

  • 1
    Heat oven to 425°F. Spray 3-quart casserole with cooking spray.
  • 2
    In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 3
    In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.
  • 4
    Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

  • To Freeze: Bake as directed. Cool quickly by placing casserole in ice water. Cover tightly with heavy-duty foil; freeze up to 6 months. Thaw in refrigerator overnight. To reheat, bake covered at 375°F for 1 hour or until thermometer reads 165°F.

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Total Fat
26g
0%
Saturated Fat
14g
0%
Sodium
1350mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
5g
0%
Protein
31g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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