Mexican Lasagna

Mexican Lasagna

Ingredients:mex las

2 pound lean ground beef or chicken
2 large onion, chopped
4 cups salsa
1 can of Lime and Cilantro Rotel
2 can (15 ounces) black beans
2 can (15 oz) refried beans
4 tablespoons reduced-sodium taco seasoning
1/2 teaspoon ground cumin
2 package of Flour tortillas
2 cup shredded reduced-fat Mexican cheese blend

1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro


In a large skillet, brown the beef and onions over medium heat until meat is no longer pink; drain.

Stir in the salsa, rotel, beans, taco seasoning and cumin.

Layer tortillas in a 10 x 14 baking dish coated in Cooking spray.  We use a glass dish.
spread a layer of refried beans
spread a layer of meat/bean mixture
spread a layer of cheese
Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 16 servings.


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