Mexican Lasagna

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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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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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