Taco Lasagna

Taco Lasagna

Can you say Taco Tuesday?

Serving: 12 people

1 box lasagna 1 jar marinara sauce
4 tbsp. extra virgin olive oil
½ lb. lean ground beef
1 package (8 oz.) light cream cheese
¾ cup light sour cream
1 can black beans, drained & rinsed
¾ cups queso fresco
1 cup pico de gallo
1 avocado, diced
1 lime, juiced
salt & pepper to taste

1. Bring a large pot of water to boil and preheat oven to 375°F
2. Cook the lasagna according to the directions; drain and toss with 2 tbsp., of olive oil and place flat on a tray to cool down
3. In a large skillet, sauté the ground beef with 2 tbsp., of olive oil until golden brown and cooked through
4. Season with salt and pepper
5. Add the marinara sauce and bring to a simmer
6. In a large bowl, combine the cream cheese, sour cream and black beans
7. Stir to combine and season with salt and pepper
8. In a 13”x9” baking dish, spread 1 cup of the meat sauce and top with 4 sheets of lasagna
9. Spread 1½ cups of sauce and half the cream cheese mixture then top with 4 more sheets of lasagna, repeat for one additional layer
10. For the top layer, add the remaining meat sauce and queso fresco; cover with foil and bake for 25 minutes; remove the foil to let the top brown (approximately 5 minutes)
11.  Remove from the oven and top with pico de gallo, avocado and a drizzle of lime juice before serving

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