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Ingredients
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 1 1.25-ounce packet taco seasoning
- 1 teaspoon dried or fresh cilantro
- 1 15-ounce can whole corn kernels, drained
- 1 15-ounce can refried beans
- 4 cups shredded cheddar cheese
- 1 15-ounce can black beans, drained
- 1 4-ounce can diced green chilies
- 1 16-ounce jar salsa
- 8 ounces tomato sauce
- 1 9-ounce package oven-ready lasagna noodles
Instructions
- In a large skillet, brown ground beef and chopped onion until the beef is no longer pink. Drain grease.
- Stir in refried beans, diced green chilies, taco seasoning, cilantro, half of the salsa, and tomato sauce. Cook on medium-high heat until bubbly, about 4-5 minutes.
- Remove from heat and mix in drained corn and black beans.
- Spread the remaining salsa in the bottom of a 9×13 baking dish. Add a layer of lasagna noodles, breaking them if necessary to fit.
- Spread half the skillet filling over the noodles and sprinkle with half the cheese. Repeat the layers.
- Bake in a preheated oven at 350°F for 45 minutes, until bubbly and noodles are tender. Let sit for five minutes before slicing.
Notes
Feel free to add more vegetables for extra nutrition.
Change up the type of cheese according to your preference for a different flavor.
You can make this dish ahead of time and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of the lasagna
- Calories: 450
- Sugar: 4g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg