Mexican Lasagna Recipe
Posted by Grandma Jeanne on May 2, 2011
A friend of ours made this when we stayed with her and her husband. It is great even if you are not on a diet!
1 pound very lean ground beef
1 cup chopped onion
1-1/2 teaspoons garlic powder
1 teaspoon black pepper
1-1/2 teaspoons Worcestershire sauce
1 packet/envelope taco seasoning
10 flour tortillas cut in half
14-ounce can enchilada sauce
15-ounce can fat-free or vegetarian refried beans
12-ounce jar mild salsa
2-1/2 cups shredded, reduced-fat Jack cheese (or a combination of reduced-fat Jack and reduced-fat cheddar)
Preheat oven to 350 degrees.
Brown ground beef and onion in a large, nonstick frying pan over medium-high heat, breaking the beef into small pieces as it cooks.
Stir in the garlic powder, pepper, Worcestershire sauce, and taco seasoning.
Spread 1 cup of the enchilada sauce in the bottom of a 9×13-inch baking pan.
Top with about a third of the flour tortillas.
Add refried beans and 1/8 cup of the enchilada sauce to a medium, microwave-safe bowl and warm in microwave over HIGH heat to soften beans (30-60 seconds).
Spread beans over the layer of tortillas in pan.
Add half of the beef mixture, then half of the salsa, and a cup of the grated cheese.
Repeat the layers again, starting with another third of the tortillas, the rest of the beef, the rest of the salsa, and a cup of the grated cheese.
Top with the remaining tortillas and spread the remaining enchilada sauce over the top.
Sprinkle the remaining 1/2 cup of cheese over the top.
Bake, uncovered, for 35-45 minutes or until heated throughout and cheese is bubbly.
10 servings
Weight Watcher PointsPlus: 9
