Mexican Lasagna with Mucho Queso

Yield: 18 lasagna squares | Serving Size: 1 piece (7.6 ounces)
Child Nutrition: 2 meat/meat alternate, 1.75 oz. eq. grain | HACCP Process III.

Ingredients

  • 32 (6 inch) each | Whole wheat tortillas
  • 24 ounces (6 2/3 cups) | Frozen precooked ground beef crumbles, thawed
  • 3 tablespoons | Sodium-free Mexican seasoning
  • 24 ounces (3 cups) | Low-sodium salsa, divided
  • 25 ounces (6 cups) | Frozen roasted corn and jalapeño blend, thawed

Preparation

STEP 1

Spray full steam table pan with nonstick spray.

STEP 2

Layer 8 tortillas in bottom of pan.

STEP 3

Mix beef crumbles, Mexican seasoning, 1 1/2 cups salsa, corn blend and Mucho Queso sauce.

STEP 4

Divide into 3 equal portions.

STEP 5

Spread 1/3 of mixture over tortillas.  Top with 8 more tortillas.  Repeat two more times.

STEP 6

Finish with final layer of tortillas on top.

STEP 7

Spread remaining salsa evenly over top and sprinkle with cheddar shreds.

STEP 8

Cover and cook until mixture reaches 165°F for 15 seconds, approximately 40 minutes.

CCP: Heat to 165°F for at least 15 seconds

STEP 9

Serve with sour cream and additional salsa, if desired.


Nutritional Information

  • Serving Size1 piece (7.6 ounces)
  • Calories395 calories
  • Fat 18 grams
  • Sat. Fat 10 grams
  • Trans Fat 0 grams
  • Cholesterol 53 milligrams
  • Sodium 870 milligrams
  • Carbohydrates 40 grams
  • Dietary Fiber 7 grams
  • Sugars 4 grams
  • Protein 19 grams
  • Vitamin A 653 IU
  • Vitamin C 7 milligrams
  • Calcium 310 milligrams
  • Iron 3.4 milligrams

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