Ruby's Mexican Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 clove Garlic 1 medium (2-1/2" dia) Onions, raw 6 tsp Lawry's Taco Seasoning 16 oz Jennie-O Lean Ground Turkey 1.75 cup Rosarita no fat Traditional refried beans (serving 0.5 cup) 26 tbsp Ortega (Thick & Chunky Salsa - Medium) 3.50 serving Diced Tomato - Kroger Plain 1.75 cup Libbys Whole Kernel Sweet Corn 312 gram La Banderita Corn Tortilla 32 oz 93% Lean Ground Beef 6 oz Cheese - Kroger Mild Cheddar Cheese
Brown ground turkey and ground beef
Dice onion and add to pot
Mince garlic, add to pot
Add diced tomatoes, taco seasoning, and one half of the salsa to the pot. Mix well.
Add refried beans, drain corn, and add to the pot. Mix well and turn off heat.
Using a 9 x13" pan cover the base of the pan with approximately 4 corn tortillas. Pour1/2 the mixture in the pan and top with 1/2 the cheese. Next, layer 4 more corn tortillas on top, add the remaining meat. Add the last 5 corn tortillas on top covering the meat layer. Pout the remaining salsa over the corn tortillas spreading evenly. Add the remaining cheese. Cover and bake for 50 minutes.
Serving Size: Makes 12 - From a 9 x 13" dish
Dice onion and add to pot
Mince garlic, add to pot
Add diced tomatoes, taco seasoning, and one half of the salsa to the pot. Mix well.
Add refried beans, drain corn, and add to the pot. Mix well and turn off heat.
Using a 9 x13" pan cover the base of the pan with approximately 4 corn tortillas. Pour1/2 the mixture in the pan and top with 1/2 the cheese. Next, layer 4 more corn tortillas on top, add the remaining meat. Add the last 5 corn tortillas on top covering the meat layer. Pout the remaining salsa over the corn tortillas spreading evenly. Add the remaining cheese. Cover and bake for 50 minutes.
Serving Size: Makes 12 - From a 9 x 13" dish
Nutritional Info Amount Per Serving
- Calories: 343.5
- Total Fat: 12.8 g
- Cholesterol: 85.0 mg
- Sodium: 875.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.1 g
- Protein: 31.0 g
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