Easy Mexican Lasagna
25Prep Time Minutes
85Total Time Minutes
8Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 pound lean ground beef (93% lean)
1/2 cup chopped yellow onion
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
6 dry no-boil flat lasagna noodles, uncooked
1 can (16 oz each) Rosarita® Traditional Refried Beans
2 cups shredded Mexican blend cheese
Sliced green onions and sour cream, optional
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||10 g||49%|
|Dietary Fiber||6 g||23%|
|Vitamin C||6 mg||11%|
|Vitamin A||720 iu||14%|
Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray.
Heat large skillet over medium-high heat. Add beef and onion; cook 5 to 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Stir in undrained tomatoes, tomato sauce and taco seasoning. Simmer 5 minutes, stirring occasionally.
Spread 1-1/4 cups meat sauce over bottom of dish. Place 2 noodles over meat sauce, top with half of the refried beans, 3/4 cup cheese and 1-1/4 cups meat sauce. Repeat layers. Top with remaining noodles followed by meat sauce and cheese.
Spray underside of aluminum foil with cooking spray. Cover dish tightly with foil; place on baking pan. Bake 30 minutes. Remove foil; bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving. Top with green onions and serve with sour cream, if desired.