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Mexican Lasagna

68 Ratings
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Serves: 12

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All you need:

  • 1 pound lean ground beef
  • 1 (1.25 oz) pkg Chi-Chi's taco seasoning mix
  • 1 (26 oz) jar spaghetti sauce
  • 1 (16 oz) jar Chi-Chi's thick & chunky salsa hot
  • 1 box no-boil lasagna noodles
  • 1 (15 oz) pkg ricotta cheese
  • 1 c. refried beans
  • 1 large egg, lightly beaten
  • 3 c. shredded Mexican cheese blend, divided

All you do:

  1. Heat oven to 375 degrees.
  2. In skillet, prepare beef with taco seasoning according to package directions.
  3. Meanwhile, in bowl, combine spaghetti sauce and salsa; mix well. In 13-x-9-inch baking dish, spread about 1 cup salsa mixture. Top with layer of lasagna noodles.
  4. In separate bowl, combine ricotta cheese, refried beans and egg; mix well. Spread 1/2 of ricotta mixture over noodles. Top with 1/2 of beef mixture. Sprinkle with 1 cup shredded cheese. Repeat layers, ending with salsa mixture and remaining shredded cheese.
  5. Cover lasagna with aluminum foil. Bake 50 to 60 minutes. Uncover; bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Daily Values:

25% vitamin A 35% calcium
10% vitamin C 20% iron

Nutrition Facts per serving:

Calories: 450 Protein: 26g
Carbohydrate: 45g Saturated Fat: 10g
Cholesterol: 80mg Sodium: 1130mg
Dietary Fiber: 5g Sugars: 9g
Fat: 17g Trans fats: 0g
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