Lasagna Mexicana

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 lb lean ground beef
• 1 (1 ounce) packet reduced-sodium taco seasoning
• 1 (14 1/2 ounce) can diced tomatoes, drained and divided
• 1 (12 ounce) bag frozen southwest blend vegetables (corn, beans, peppers, onions)
• 1/2 cup salsa con queso
• 1 (10 ounce) can enchilada sauce
• 5 (10 inch) flour tortillas
• 8 ounces mexican-blend shredded cheese
• aluminum foil
• 1 (6 ounce) container publix deli guacamole

Recipe

• 1 preheat oven to 400°f coat 9-inch-square baking dish with spray.
• 2 preheat large, nonstick sauté pan on medium 2-3 minutes. place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. drain fat. stir taco seasoning and 1 cup tomatoes into meat. remove meat mixture from pan.
• 3 add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. remove pan from heat and set aside.
• 4 spread 1/2 cup enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. repeat layers.
• 5 top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. cover dish with foil; bake 30 minutes.
• 6 remove foil; bake 10 more minutes or until bubbly. let stand 10 minutes to cool. top with guacamole. serve.
• 7 nutritional information: calories (per 1/9 recipe) 400kcal; fat 19g; chol 55mg; sodium 1040mg; carb 36g; fiber 5g; protein 22g; vit a 15%; vit c 15%; calc 25%; iron 15%.