Mexican Lasagna

By Bettybug

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
• 1/2 cup nonfat milk
• 3/4 pound lean ground beef (80% lean)
• 1 medium onion, chopped (about 1/2 cup)
• 1 tablespoon chili powder
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
• 4 lasagna noodles, cooked without salt and drained
• 1/2 cup shredded reduced-fat Cheddar cheese

Preparation

Step 1

• Stir the mushroom soup and milk in a small bowl until the mixture is smooth.
• Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the tomato soup in the saucepan and cook until the mixture is hot and bubbling.
• Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch square baking dish, trimming the noodles to fit the dish, if needed. Repeat the layers. Sprinkle with the cheese.
• Bake at 400°F. for 30 minutes or until the filling is hot and the cheese is melted. Let stand for 10 minutes before serving.