Tex Mex Lasagna (Omac)

14 ingredients
13 steps

Ingredients

  • 1 lb ground turkey (you can use ground beef)
  • 1 (16 ounce) can refried black beans
  • 1 (15 ounce) can black beans, rinsed and drained
  • 12 cup frozen corn, thawed
  • 1 jalapeno pepper, seeded and chopped
  • 1 (1 1/4 ounce) packet taco seasoning, envelope
  • 1 (15 ounce) can tomato sauce, divided
  • 2 12 cups salsa
  • 12 no-boil lasagna noodles
  • 1 12 cups shredded reduced-fat Mexican cheese blend
  • 1 12 cups shredded reduced-fat cheddar cheese
  • 1 cup nonfat sour cream
  • 1 medium ripe avocado, peeled and cubed
  • 4 green onions, thinly sliced

Directions

  1. 1
    In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain.
  2. 2
    Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  3. 3
    Combine salsa and remaining tomato sauce.
  4. 4
    Spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray.
  5. 5
    Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
  6. 6
    Repeat layers.
  7. 7
    Top with the remaining noodles, salsa mixture and cheeses.
  8. 8
    Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted.
  9. 9
    Let stand for 10 minutes before cutting.
  10. 10
    Serve with sour cream, avocado and onions.
  11. 11
    I like to buy disposable loaf pans and make about 4 lasagnas out of this recipe.
  12. 12
    I like to cover them with foil, and place in a seal a meal bag (or freezer bag).
  13. 13
    The no-cook noodles fit perfectly in the loaf pans!

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