Taco Lasagna
Taco lasagna adds variety to familiar ingredients. This recipe uses the CNP Meat Sauce, a base mix of meat and spices that you can make ahead of time and freeze for later use.
$ 1.10 per serving
Ingredients
- 2 cups CNP Meat Sauce
- 1 tablespoon CNP Mexican Seasoning
- 2 cup black beans (cooked)
- 6 tortillas (whole-wheat or CNP Tortillas)
- 2 cup refried beans (or 1 15-ounce can)
- 3 cup shredded low-fat Mexican cheese blend
- 1 cup fresh tomatoes (chopped)
Instructions
- In a large skillet, mix CNP Meat Sauce, CNP Mexican Seasoning, and black beans. Heat through.
- Cut tortillas into quarters. Coat a 9x13-inch baking dish with non-stick spray. Line the bottom of dish with tortillas.
- Spread half the refried beans and half the meat-bean mixture onto tortillas. Sprinkle with 1 cup cheese. Repeat tortilla, bean, and meat-bean layers. Top with remaining tortillas and cheese.
- Cover and bake at 350°F for 25-30 minutes, until heated through and cheese is melted.
- Serve with tomatoes on top.
Video
Nutrition Label
Serving: 1 slice
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