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Mexican Lasagna with Roasted Red Pepper Salsa
SPOONABILITIES11Ingredients
77Minutes
530Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. salsa (Pepper)
- 1/4 cup red pepper tapenade (Chile)
- 16 oz. refried beans
- 1 envelope taco seasoning
- 2 pkg. pasta (No Boil Lasagna, 8 oz - I use Ronzoni )
- 2 lb. ground beef
- 2 pkg. jack cheese (shredded colby-, . Reserve some aside.)
- 2 cups non-fat sour cream (or reduced fat.)
- 1/4 cup sliced olives
- 2 green onions (chopped including white part)
- 1 medium tomatoes
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat15g75% |
| Trans Fat1g |
| Cholesterol120mg40% |
| Sodium1090mg45% |
| Potassium940mg27% |
| Protein38g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium45% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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