Thursday, January 28, 2016

Southwest Lasagna

I'm honoring Throw Back Thursday and making one my family favorites. This Southwest Lasagna is healthy, easy, and a fun twist on the traditional version. Delish!

Southwest Lasagna
Makes 8-10 servings (I cut mine into 10)
Cal 259, Carbs 25g, Fat 8.5g, Fiber 3g, Protein 18.7g

1 pound lean ground beef (I used 93/7)
2 tbsp. taco seasoning
1/2 cup corn
1/2 cup fat free black beans
2 cups reduced fat shredded cheese (I used WW Mexican five cheese blend)
4 ounce can chopped or diced green chilies
1 cup salsa
1/2 cup enchilada sauce
1 package oven ready lasagna noodles (I like Barilla)

In a large skillet, brown ground beef until no longer pink in the center. Drain. Add enchilada sauce, green chile's, taco seasoning, and 1/2 cup of the salsa. Stir and place over medium high heat, stirring constantly, until bubbly, about 4-5 minutes. Remove from heat and stir in corn and black beans.

Spread remaining salsa into bottom of 9x13 dish. Top with a layer of lasagna noodles.. Spread 1/2 of the filling from the skillet over the noodles. Top with half the cheese. Repeat.

Cover loosely with foil and bake at 375 for 30-35 minutes, or until bubbly and pasta is tender.

Allow to sit for a few minutes before cutting. Enjoy!


  1. Yum! Thanks for sharing at My Flagstaff Home.


  2. That looks amazing! Pinning it to try! Thank you for sharing with us at the #HomeMattersParty


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