Im a Texas girl at heart, and I love Mexican food so I knew I had to try this recipe! I was actually a little skeptical at first. When I think lasagna I think of ooey gooey cheesey Italian comfort food. Let me just say this was absolutely amazing!! It has layers and layers of goodness!I had 2 helpings and really thought about getting a third, but im trying really hard to cut down my portions and lose some of this baby weight. My 4 year old even loved this and she has become a very picky eater! I made this during lunch and threw it in the fridge until dinner time. This recipe would also freeze very well. Next time I will be making a double batch, 1 to eat and 1 to freeze.
Tex Mex Lasagna
1 lb lean ground beef
1 16oz can black beans, drained and rinsed
1/2 c frozen corn
1 jalapeno, seeded and chopped
1 envelope taco seasoning (see recipe below)
1 15oz can tomato sauce, divided
2 c salsa
12 lasagna noodles
1 bag reduced-fat Mexican blend cheese
-Boil lasagna noodles according to package.
-In a large skillet cook beef over medium heat until no longer pink; drain. Stir in beans, corn, jalapeno, taco seasonings and 3/4c tomato sauce.
-Combine salsa and remaing tomato sauce. Spread 1/4c into a 9x13 in baking dish. Layer 4 noodles, half of the meat, 1c salsa mixture, 3/4c cheese. Repeat layers, topping with salsa mixture and cheese.
-Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting.
** I like to make my own taco seasonings. I can control the heat, salt and there is no MSG! Its simple and you can makes multiple batches and store in ziploc baggies for easy use.
3t chili powder
1.5t onion powder
1.5t garlic powder
1/8 t cayenne pepper
Mix together and store in ziploc baggie or use right away!