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Mexican Lasagna Skillet

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Mexican Lasagna Skillet
  • Prep 10 min
  • Total 30 min
  • Servings 7
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Like a twist on traditional lasagna? Taco seasoning and black beans are great additions to this skillet recipe.
Updated Oct 31, 2018

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 2 cups hot water
  • 1/2 cup milk
  • 1 box Hamburger Helper™ lasagna
  • 2 tablespoons Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup frozen corn
  • 3/4 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 cup shredded taco-seasoned cheese blend (4 oz)

Steps

  • 1
    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  • 2
    Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box) and taco seasoning mix. Heat to boiling, stirring occasionally.
  • 3
    Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in beans, frozen corn and salsa; return to boiling. Reduce heat; cover and simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with cheese. Let stand 5 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Vary the taste by using pinto or kidney beans instead of black beans.

Nutrition

340 Calories, 13g Total Fat, 20g Protein, 35g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
960mg
40%
Potassium
270mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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