Mexican Lasagna

READY IN: 30mins
Recipe by rickoholic83

From Rachael Ray

Top Review by rebellemichelle

I loved this recipe!! It was delicious and it froze really well. I did make a couple of small changes due to ingredients I had on hand. I used kittencals enchilada sauce and I added a can of drained diced tomato with green chilis in it instead of the salsa and taco sauce. I used canned corn (drained) and omitted the onion (hubs doesn't like them) I also used reduced fat cheese and reduced the amount to about a cup and a half. To make it even healthier I used mission carb watch tortillas which have 11 grams of fiber per tortilla! I topped it with a little sour cream before serving and it was delicious! This ended up being a low fat, high fiber dish that almost had me go back for 3rds! Thanks so much for the recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Preheat a large skillet over medium-high heat.
  3. Add 2 T olive oil.
  4. Add turkey and season with chili powder, cumin, red onion, green chilies and garlic.
  5. Brown the meat, about 5-7 minutes.
  6. Add salsa and taco sauce.
  7. Add black beans, corn and olives.
  8. Season with salt and simmer the sauce for a few minutes to take the raw edge off the spices and allow the flavors to meld.
  9. Coat a 9 x 13 baking dish with remaining olive oil.
  10. Cut the tortillas in half or quarters to make them easy to layer with.
  11. Build lasagna in layers of meat mixture, then tortillas, then cheese.
  12. Repeat: meat, tortilla, cheese again.
  13. Bake lasagna 12-15 minutes until cheese is brown and bubbly.

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