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Southwest Taco Casserole
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
10  People


Recipe makes 10 Servings

3/4 jar Cookwell & Company Texas Two-Step Chili
1 Tsp canola oil
1 Lb lean ground beef
1 Tsp cumin, ground
6 Oz fat free plain Greek yogurt
1 12 oz box H-E-B No Boil Lasagna
15 Oz H-E-B No Salt Black Beans, rinsed and drained
2 cup(s) H-E-B Sweet Corn, frozen
12 Oz H-E-B Pico De Gallo
1/2 cup(s) H-E-B 2% Shredded Medium Cheddar Cheese
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Preheat oven to 350°F.
Add chili mix to a medium skillet and simmer briefly, then remove and set aside.
In same skillet, heat oil over medium-high heat, and cook beef until browned and done; set aside.
Combine cumin and yogurt in a small bowl, then set aside.
Lightly spray a 9x13 inch baking dish with non-stick spray, then spoon 1/2 cup chili into bottom of dish.
Add a layer of lasagna noodles, then add more chili; next, layer 1/4 yogurt, black beans, corn, and pico de gallo; repeat 3 times, and top with remaining chili; sprinkle with cheese, and bake 40 minutes until heated through.



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