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Mexi-Lasagna

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Mexi-Lasagna
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 6
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Lasagna made the Mexican way -dinner that’s ready in just 45 minutes!

Ingredients

4
oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1/2
lb. ground beef
1
(15 1/2- or 15-oz.) can kidney beans, drained
1
(14 1/2-oz.) can chili-style tomatoes, undrained
1
(8-oz.) can tomato sauce
8
oz. (2 cups) shredded Monterey Jack cheese
1
(4 1/2-oz.) can chopped green chiles

Directions

  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in large skillet, cook ground beef over medium-high heat until thoroughly cooked. Drain. Add kidney beans, tomatoes and tomato sauce; cook until thoroughly heated, stirring occasionally.
  • 3 Spoon cooked noodles evenly into sprayed baking dish. Sprinkle with 1 cup of the cheese, all of the beef mixture, green chiles and remaining 1 cup cheese.
  • 4 Bake at 350°F. for 20 minutes or until edges are bubbly and mixture is thoroughly heated.
Tips  

Prepare recipe as directed above except omit Monterey Jack cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 1/4 hours. Uncover; sprinkle with Monterey Jack cheese. Bake an additional 20 minutes or until mixture is thoroughly heated.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
9g
45%
)
Cholesterol
55mg
18%
Sodium
770mg
32%
Total Carbohydrate
32g
11%
(
Dietary Fiber
5g
20%
,
Sugars
4g
)
Protein
22g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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