Tuesday, May 20, 2014

mexican lasagna

prep:
35 min
total:
1 hr 15 min
servings
total:
4 servings

what you need
1/2lb. extra-lean ground beef
1 each red pepper, large carrot and large onion, chopped
1cloves garlic, minced
1cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
1cupsThick & Chunky Salsa
1tsp. ground cumin
3 cups macncheese
1/2can (16 oz.) Refried Beans

HEAT oven to 400ºF.

BROWN meat with peppers, carrots, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 min, Remove from heat.

SPREAD 1/2tomato mixture onto bottom of 8x9-inch baking dish; top with 1/2macncheese . Cover with layers of half the beans, remaining tomato mixture and 1/2 cup cheese. Repeat layers. Top with remaining mcncheese, cover with sheet of foil sprayed with cooking spray.

BAKE 35 to 40 min. or until heated through, uncovering for the last 5 min. Let stand 5 min. before cutting to serve.

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