Fiesta Taco Lasagna Recipe
We love Lasagna around here,and came across this Mexican Lasagna recipe years ago.
Ingredients
- 1 pound lean ground beef
- 1 (1.25-ounce) package taco seasoning
- 1 (11 ounce) can Mexicorn (yellow corn with red and green peppers,drained)
- 1/2 cup water
- 1 (8-ounce) container soft onion and chive cream cheese
- 2 cups (8ounce) shredded Cheddar-Monterey Jack cheese blend,divided
- 4 1/2 cups salsa
- 9 no-boil lasagna noodles
- toppings: sour cream,chopped cilantro
Directions
- Cook ground beef in a large skillet over medium heat,stirring until it crumbles and is no longer pink.
- Stir in taco seasoning,corn, and 1/2 cup water
- Cook,uncovered,stirring occasionally,5 minutes or until thickened.
- Add cream cheese , stirring until melted.
- Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
- Spread 1 cup salsa evenly in a lightly greased 13-by 9-inch dish.
- Layer with 3 lasagna noodles(noodles should not touch each other or sides of dish),2 cups ground beef mixture,and 3/4 cup salsa.
- Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
- Top with 3 noodles and 2 cups salsa,covering noodles completely.
- Sprinkle evenly with remaining 1 cup of the cheese.
- Bake, covered, at 375 degrees for 30 minutes.
- Uncover and bake 10 to 15 more minutes or until cheese is melted.
- Let stand 5 minutes.
- Serve with desired toppings
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 9 servings | |
| Calories 167 | |
| Calories from Fat 71 | 43% |
| Total Fat 7.82g | 10% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.47g | |
| Cholesterol 34mg | 11% |
| Sodium 861mg | 36% |
| Potassium 501mg | 14% |
| Total Carbs 12.62g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.7g | 1% |
| Protein 11.39g | 18% |
