Tex-Me Lasagna (with meat or vegetarian) {Serves 12} Freezes well

 

1 lb.

Lean ground beef or if you want to make vegetarian recipe (use Morningstar or Simply Organic Crumbles)

1 can (16 oz.)

Refried black beans

1 can (15 oz.)

Black beans drained and rinsed well

¾ cup

Organic frozen corn

1

Jalapeno pepper seeded and chopped (this is optional – will depend on how spicy you like your Mexican food)

1 envelope

Taco Seasoning

(I suggest you make your own because of too many preservatives and additives in the packets)

Pam’s Home-made Taco Seasoning

(sometimes I make a lot and store in a glass container covered)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of Paprika

1 teaspoon of Cumin

1 teaspoon of Chili Powder

½ teaspoon of salt and pepper each

Mix well in a bowl and season your meat or vegetarian crumbles to your taste

1 can (15 oz.)

Muir Glenn tomato sauce (or your favorite brand)

2-1/2 cups

Salsa (your favorite brand) Mild/Medium or Hot

12

Soft Corn tortillas

3 cups

Low-Fat Monterey Jack/Colby cheese blend or your favorite Mexican Cheese blend (just make sure it is low-fat) (shredded)

Optional

Low-Fat sour cream, avocado, green onions as toppings

In a large skillet, brown the beef until cooked thoroughly or the crumbles are heated through.       Stir in the refried beans, beans, corn, jalapeno, taco seasoning and ¾ cup of the tomato sauce. Mix well.

Combine the salsa and the remaining tomato sauce. Spread ¼ cup of the salsa tomato sauce mixture into a greased 13”x 9”baking dish. Layer 4 corn tortillas (these will overlap each other). Spread half of the meat or vegetarian mixture on top of corn tortillas, then spread 1 cup of the salsa mixture over meat or vegetarian mixture, 1 cup of the shredded cheese. Repeat the layers, top with remaining corn tortillas, salsa mixture and cheese.

Cover with aluminum foil and bake @ 350° F for about 45-5 minutes or until the edges are bubbly and the cheese is melted. (IMPORTANT) Let stand for 10 minutes before cutting, if don’t wait 10 minutes the lasagna will break apart and be messy.

Serve with Sour Cream, Avocado and onions. Serves 12 and the leftovers freeze very well.