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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.7
  • Total Fat: 13.9 g
  • Cholesterol: 60.9 mg
  • Sodium: 1,209.5 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 8.5 g
  • Protein: 24.2 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Mexican Lasagna

Submitted by: DENIMANDPEARLS

Introduction

Thrown together to use leftover Crock Pot Taco Meat (recipe by MRSBETH 99) Thrown together to use leftover Crock Pot Taco Meat (recipe by MRSBETH 99)
Number of Servings: 8

Ingredients

    6 servings Crock Pot Taco Meat (1/2 recipe)
    5-6 Whole Wheat tortillas
    8 oz Queso Blanco (or other Mexican cheese)
    1 jar Chunky Salsa
    1 bag frozen vegetables
    2 medium tomatoes, diced

Directions

Defrost vegetables and mix with salsa and diced tomatoes.

Cover bottom of 13"x9" dish with a few spoonfuls of taco meat. Line with two tortillas (may have to cut them to fit - use any trimmings to fill gaps). Top tortillas with a layer of taco meat, a layer of vegetables (1/3 mixture) and a layer of cheese (1/3). Repeat layers until all ingredients are used. On the final layer, put cheese on before vegetable mixture so the cheese does not burn while baking.

Bake, covered, in a 350* oven for 45 minutes - uncover for final 10 minutes of cooking.

Number of Servings: 8

Recipe submitted by SparkPeople user DENIMANDPEARLS.






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