Mexican Lasagna


  • 2-3 pita pockets or soft taco shells
  • 1 1/2 c. ground beef, browned & rinsed
  • 2/3 c. canned pinto beans
  • 1 Tbsp. taco seasoning
  • 1/2 c. salsa
  • 1/2 c. fat-free or regular cheddar cheese


Preheat oven to 350°. Combine beef, beans and taco seasoning. Spray Pam on a pie plate and layer pita, meat, salsa and cheese. Repeat layers ending with pita. Spread remaining salsa and cheese on top. Cover and bake for 30 minutes.