Recipe courtesy of Publix

Lasagna Mexicana

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1 lb lean ground beef, 7% fat

1 (1-oz) packet reduced-sodium taco seasoning

1 (14.5-oz) can diced tomatoes, drained and divided

1 (12-oz) bag frozen southwest blend vegetables (corn, beans, peppers, onions)

½ cup salsa con queso

1 (10-oz) can enchilada sauce

5 (10-inch) flour tortillas

8 oz Mexican-blend shredded cheese

Aluminum foil

1 (6-oz) container Publix Deli guacamole


  1. 1.Preheat oven to 400°F. Coat 9-inch-square baking dish with spray. 2.Preheat large, nonstick saute pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan. 3.Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside. 4.Spread ½ cup enchilada sauce over bottom of dish; top with 1 tortilla, ¼ cup cheese, then 1½ cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with ¼ cup cheese and 1 cup vegetables. Repeat layers. 5.Top with remaining tortilla, ¾ cup enchilada sauce, ½ cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes. 6.Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.
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