Tex-Mex Lasagna
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Beef, Progresso™ black beans and Old El Paso™ salsa come together in this cheesy lasagna - a scrumptious Tex-Mex dinner. Make ahead and freeze!
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)
Instructions
Heat oven to 425 °F. Spray 3-quart casserole with cooking spray.
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.
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.
Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.
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