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Mexican Lasagna Recipe

Mexican Lasagna Recipe

4 servings



6 no-boil lasagna noodles

1 can low-fat refried beans

1 can nacho cheese soup

1/3 cup fat-free milk

1 tablespoon minced jalapeno chili

1 teaspoon ground cumin

1 cup frozen or canned, drained, whole-kernel corn

1 can reduced-sodium stewed tomatoes

2 teaspoons chili powder

1/2 teaspoon dried oregano leaves

1/2 - 3/4 cup shredded reduced-fat

Monterey Jack or Cheddar cheese


Place 2 lasagna noodles in lightly greased 8-inch square baking pan, top with 1/2 the refried beans. Mix cheese soup, milk, jalapeno chili and cumin, spoon 1/2 the mixture over the beans and sprinkle with 1/2 the corn. Repeat layers, ending with 2 noodles. Combine tomatoes, chili powder, and oregano in small bowl, spoon over the top. Bake, covered, at 375 degrees until noodles are tender, about 30 minutes. Uncover and sprinkle with shredded cheese, let stand 5 to 10 minutes before serving.

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