Mexican Lasagna II

Cinco de Mayo - Main Dish

This dish is a family favorite. It is best served with salsa and sour cream. It is also wonderful reheated in the microwave as leftovers.

Brief

Prep 5 mins

Cook: 45 mins

Additional: 5 mins

Total: 55 mins

Servings: 8

Yield: 1 9x13 inch baking dish

Mexican Lasagna II

Ingredients

1 pound lean ground beef

1 (1.25 ounce) package taco seasoning mix

2 (16 ounce) cans refried beans

4 (10 inch) flour tortillas

3 cups shredded Cheddar cheese

2 green onions

chopped

2 roma (plum) tomatoes

chopped

Puerto Rican Arroz con Pollo

Main Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In large skillet over medium heat cook beef until browned. Drain. Combine with taco seasoning and refried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas trimming if necessary and half of cheese. Repeat layers.

Step 3

Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

Nutritional Information

Mexican Lasagna II

Servings Per Recipe:8

Calories: 520.5

% Daily Value *

Protein: 30.8g 62%

Carbohydrates: 41.8g 14%

Dietary Fiber: 7.4g 30%

Sugars: 1.7g

Fat: 22.4g 35%

Saturated Fat: 12.2g 61%

Cholesterol: 90.7mg 30%

Vitamin A Iu: 591.1IU 12%

Niacin Equivalents: 9.3mg 71%

Vitamin B6: 0.3mg 22%

Vitamin C: 9.4mg 16%

Folate: 72.9mcg 18%

Calcium: 398.3mg 40%

Iron: 4.4mg 25%

Magnesium: 69.6mg 25%

Potassium: 567.9mg 16%

Sodium: 1129mg 45%

Thiamin: 0.3mg 27%

Calories From Fat: 201.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.