Ingredients
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1 lb lean ground beef
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1 cup black beans, rinsed and rained
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1/2 cup frozen corn, thawed
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1 jalapeno pepper, seeded and chopped
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1 (1 ounce) envelope taco seasoning
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1 (15 ounce) can tomato sauce, divided
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2 1/2 cups salsa
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12 no-boil lasagna noodles
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1 1/2 cups shredded reduced-fat Mexican cheese blend
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1 1/2 cups shredded reduced-fat cheddar cheese
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1 medium ripe avocado, peeled and cubed
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4 green onions, thinly sliced
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1 cup nonfat sour cream
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1 (16 ounce) can refried black beans
Instructions
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
- Combine salsa and remaining tomato sauce.
- Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
- Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.