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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From Light & Tasty. Ingredients:
1 lb lean ground beef |
1 (16 ounce) can refried black beans |
1 cup black beans, rinsed and rained |
1/2 cup frozen corn, thawed |
1 jalapeno pepper, seeded and chopped |
1 (1 ounce) envelope taco seasoning |
1 (15 ounce) can tomato sauce, divided |
2 1/2 cups salsa |
12 no-boil lasagna noodles |
1 1/2 cups shredded reduced-fat mexican cheese blend |
1 1/2 cups shredded reduced-fat cheddar cheese |
1 cup nonfat sour cream |
1 medium ripe avocado, peeled and cubed |
4 green onions, thinly sliced |
Directions:
1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
3. Combine salsa and remaining tomato sauce.
4. Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
5. Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.
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