Lasagna Mexicana

• 1 lb lean ground beef
• 1 (1 ounce) packet reduced-sodium taco seasoning
• 1 (14 1/2 ounce) can diced tomatoes, drained and divided
• 1 (12 ounce) bag frozen southwest blend vegetables (corn, beans, peppers, onions)
• 1/2 cup salsa con queso
• 1 (10 ounce) can enchilada sauce
• 5 (10 inch) flour tortillas
• 8 ounces mexican-blend shredded cheese
• aluminum foil
• 1 (6 ounce) container publix deli guacamole

1. Preheat oven to 400u0b0F Coat 9-inch-square baking dish with spray.
2. Preheat large, nonstick saute pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
3. Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
4. Spread 1/2 cup enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
5. Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes.
6. Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.
7. Nutritional Information: CALORIES (per 1/9 recipe) 400kcal; FAT 19g; CHOL 55mg; SODIUM 1040mg; CARB 36g; FIBER 5g; PROTEIN 22g; VIT A 15%; VIT C 15%; CALC 25%; IRON 15%.

lean ground beef, packet, tomatoes, vegetables, salsa con, enchilada sauce, flour tortillas, shredded cheese, aluminum foil, deli

Taken from www.food.com/recipe/lasagna-mexicana-517718 (may not work)