INSTRUCTIONS PREPARE THE TACO BEEF:
1. Preheat a large skillet over medium heat and add 2 tbsp of vegetable oil. 2. Add diced onions to the skillet and sauté for 2-3 minutes until softened. 3. Add the ground beef and cook thoroughly, breaking it into crumbles as it cooks. Ensure the beef reaches an internal temperature of 160°F for 15 seconds. 4. Drain excess fat from the skillet. 5. Add taco seasoning and 1 cup of water to the cooked beef. Simmer for 5-7 minutes, stirring occasionally, until the mixture is thickened and well combined. Remove from heat and set aside. ASSEMBLE THE MEXICAN LASAGNA: 1. Preheat the oven to 350°F. 2. Spray 2” hotel pans with pan coating spray. 3. Layer 1: Place a single layer of whole grain tortillas across the bottom of the pan, overlapping as needed to cover the entire surface. 4. Layer 2: Spread a portion of the prepared taco beef evenly over the tortillas. 5. Layer 3: Sprinkle shredded cheddar cheese over the taco beef. 6. Layer 4: Spread a portion of salsa over the cheese. 7. Repeat the layering process (tortillas, beef, cheese, salsa) until all ingredients are used, finishing with a final layer of cheese on top. 8. Bake the assembled Mexican Lasagna in the preheated oven for 20-25 minutes, or until the cheese is fully melted and the lasagna is heated through. 9. Remove from the oven and allow the dish to rest for 5-10 minutes before cutting into squares for serving.
Calories: 386 Carbohydrate: 66.5g Total Fat: 22g Fiber: 3.8g Saturated Fat: 11g Total Sugar: 1.75g
Trans fat: 0g Added Sugar: 0g Cholesterol: 66.5mg Protein: 16.4g Sodium: 570mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 1 oz. eq. • Vegetables: 1/4 cup eq.
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