ORTEGA® Mexican Lasagna
- Level: Easy
- Yield: Makes 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 28
- Cholesterol
- 86
- Sodium
- 1475
- Total: 40 min
- Cook: 40 min
Ingredients
1 tbsp vegetable oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1-½ lbs ground beef
1 package (1.25 oz) ORTEGA® Taco Seasoning
½ cup water, divided
1 can (16 oz) ORTEGA® Refried Beans, any variety
2 cans (10 oz) ORTEGA® Mild Red Enchilada Sauce
9 ORTEGA® Flour Soft Tortillas
1 jar (16 oz) ORTEGA® Thick & Chunky Salsa, any variety
8 oz shredded Monterey Jack or Cheddar cheese
Directions
- 1. Preheat oven to 350°F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and ¼ cup water. Cook 2 minutes or until sauce thickens.
- 2. In microwave or small saucepan, heat refried beans and stir in remaining ¼ cup water to thin slightly.
- 3. Cut one tortilla in half and fit cut ends at either end of 9x13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
- 4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
- 5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.