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Mexican Lasagna: Date Added: 16 Aug 2016
Listed in: Entrees
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4 servings
This can be made in advance or assembled on the table very quickly. Serve with a side salad.
16-oz can vegetarian refried beans
16-oz jar prepared salsa
3 six-inch soft tortillas
1 cup frozen corn
2 oz grated cheese, such as Monterey Jack (optional)

Cooking Instructions

1. Preheat oven to 350.
2. Lightly oil a two-quart casserole dish or 8 x 8 baking dish. Mix the refried beans with 2/3 of the prepared salsa. Line the dish with a tortilla. Spread 1/2 of the refried bean mixture. Spread evenly over tortilla. Top with 1/2 of the corn. Repeat another layer, beginning with the tortilla, then the bean mixture, top with the corn. Top with remaining tortilla, salsa, and cheese, if using it.
3. Cover with foil and bake in preheated oven for 25 minutes or until it is bubbly. Serve hot.
Nutritional Information:

calories 267
fat 7.3 g
saturated fat 3.7 g
cholesterol 24 mg
sodium 1,121 mg*
carbohydrate 40.2 g
fiber 10 g
sugar 5.2 g
protein 13.8 g

* To reduce the sodium in this dish choose salsa and refried beans with no or little salt added

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