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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 444.1
  • Total Fat: 22.0 g
  • Cholesterol: 93.7 mg
  • Sodium: 901.2 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 28.8 g

View full nutritional breakdown of mexican lasagna calories by ingredient
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mexican lasagna

Submitted by: GEMMAJE

Introduction

i found this in eat, shrink and be merry. the family loves it and so does my waist line i found this in eat, shrink and be merry. the family loves it and so does my waist line
Number of Servings: 8

Ingredients

    1 1/2 lbs ground turkey
    1 cup each diced red onion and diced green bell pepper
    2 tsp minced garlic
    1cup canned black beans drained and rinsed
    1 cup diced tomatoes
    1/2 cup frozen or canned corn
    1 1/2 tsp chili powder
    1 tsp ground cumin
    2 cups your favorite tomato pasta sauce
    1 cup medium salsa
    1/4 tsp black pepper
    2 tbsp fresh minced cilantro
    4 large or 8 small whole wheat flour tortillas
    1 1/2 cups shredded nacho/mexican cheese
    1/4 cup green onions
    1 cup light sour cream

Directions

Preheat oven to 375 f. Spray a 9 x 13-inch casserole dish and set aside.

In a large, non stick pot or skillet, cook ground turkey, onions, green pepper and garlic over medium - high heat until meat is no longer pink. Break up any large pieces of turkey as it's cooking.

Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bing to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

To assemble lasagne, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting to fit the dish. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle with remaining cheese and top with green onion.

Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagne stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

makes 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user GEMMAJE.






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  • 1 of 1 people found this review helpful
    THIS IS WONDERFUL!!!!!! IT'S OUR FAMILY'S NEW FAVORITE RECIPE! I MAKE IT FOR EVERYONE WHO COMES OVER TOO! I usually use lean ground beef but just out of curiosity, I tried it with shredded chicken the other night and was delish as well with slightly fewer cals & fat! - 2/25/08

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  • Yummy !! - 4/14/11

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  • This was great! will make it again! - 1/21/11

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  • This was actually a very good take on this recipe! My hubby liked it and it was delicious as leftovers! - 9/22/08

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  • Sounds like a good recipe but the calories and fat seem way too high for the ingredients you used, are you sure it's accurate? - 6/1/08

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  • Wonderful, I am even making it in a few weeks for a party. - 5/15/08

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  • FANTASTIC. We used taco seasoning instead of the cumin and chili powder. We cut the cals even a little more by using lowfat cheese and healthy choice spaghetti sauce (60 cals per half cup). TERIFFIC meal - 3/17/08

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  • Absolutely the best recioe for this lasagna on this site!!I have tried the others and I am telling you this one is FANTASTIC!!!( and even better as leftovers...) - 1/26/08

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