Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From Light & Tasty.

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
  2. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  3. Combine salsa and remaining tomato sauce.
  4. Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  5. Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.

Reviews

(7)
Most Helpful

My whole family loves this!!! I use low sodium taco seasoning, doesn't seem as salty that way. It reheats great, plenty of leftovers

divinemsm99 October 13, 2011

I used 8.8 oz. Giovanni lasagna No boil which is 6 wide sheets. Making 3 layers. With the meat mixture on each. I seasoned with dried oregano and parsley. I didn`t use the taco seasoning and black beans because my DS does not like beans and would not eat if he saw them. So I double the refried beans and he`ll never know. LOL! I found this serves 6-8. Thanks!

Rita~ April 15, 2008

I made two of these, one for myself, and one for my dad for his birthday. He loves lasagna and Mexican food, so I knew when I saw this in Light & Tasty I HAD to make it. It was a hit, he keeps asking me to make another one :o)

Candace Michelle January 24, 2008

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