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Nutrition Facts
Serving Size 330 g
(Approx. 8 Servings)
Amount Per Serving
Calories 560 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 980 mg 41%
Total Carbohydrate 56 g 19%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 35 g
Vitamin A 40% Iron 15%
Vitamin C 30% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tex-Mex Lasagna

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

16 Oz H-E-B Lasagna Pasta
1 Lb H-E-B 93% Ground Beef
33 Oz Cookwell & Company Texas Two-Step Chili
12 Oz H-E-B Pico de Gallo, Medium, drained
2 cup(s) H-E-B Monterey Jack Cheese
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Boil lasagna noodles in water according to package directions.
While noodles cook, prepare Two-Step Chili with ground beef according to directions on the jar.
Heat oven to 350°F.
Spray a 9 x 13-inch baking dish with non-stick spray.
Precook lasagna for 2-3 minutes to make soft and pliable.
Spread 3/4 cup prepared chili over bottom of baking dish.
Arrange 1 layer of noodles, overlapping slightly, over chili; sprinkle evenly with 1/2 cup pico de gallo and 1/2 cup cheese.
Repeat step 3 two more times to make 3 complete layers. Top with remaining chili and cheese.
Bake 30 minutes or until hot and bubbly. Let stand 5 minutes and serve



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