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  • Yield 6-8 1x

Use the Mexican Mushroom-Beef Blend as the base for this recipe.

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Nonstick cooking spray
16 yellow corn tortillas
6 Cups Mexican Mushroom-Beef Blend (linked above)
1 Cup shredded, low-fat Mexican cheese blend
sour cream (optional)
chopped cilantro (optional)
salsa (optional)


  1. Heat oven to 350 F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
  2. Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.

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