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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.5
  • Total Fat: 11.8 g
  • Cholesterol: 52.5 mg
  • Sodium: 564.9 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 23.7 g

View full nutritional breakdown of Taco Lasagna calories by ingredient
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Taco Lasagna

Submitted by: HOPE4HEALTHY

Introduction

Craving tacos? I really wanted tacos and I wanted some kind of casserole. Combined & altered a variety of Mexican casserole recipes and....Voila! Craving tacos? I really wanted tacos and I wanted some kind of casserole. Combined & altered a variety of Mexican casserole recipes and....Voila!
Number of Servings: 8

Ingredients

    6 Small tortillas
    2 cups Reduced-Fat shredded cheese
    1 can Reduced sodium black beans
    1 lb. Ground Beef
    2 Cups Romaine, chopped/shredded
    1 Cups Spinach, chopped/shredded
    2 Medium tomatoes, chopped

    Sour cream or cottage cheese (Optional)
    Salsa (Optional)
    [FF Sour Cream add 29 cals, 4g carbs, 1.5g protein/2 TBSP]
    [LF Cottage Cheese add 40 cals, 1g fat, 4g carbs, 5g protein/ 1/4 cup]
    [Medium Chunky, 10 cals, 0g fat, 2g carbs, 0g protein per 2 TBSP]

Directions

Preheat oven to 350 degrees.

Spray baking dish with non-stick cooking spray (Pam).

Brown ground beef, drain grease. Add Taco mix & prepare meat. (Follow directions on back of taco mix). Upon completion, set aside.

Cut three tortillas in half & line baking dish with halves. Layer 1/2 of the can of black beans over the tortillas. Next layer 1/2 taco meat over the black beans. Sprinkle 1 cup of the cheese on top of the meat. Repeat all layers (Tortillas, beans, meat & cheese).

Place tin foil over the baking pan & bake in over for 24-50 minutes at 350 degrees.

After baking, cut up and serve with Romaine/Spinach mix, chopped tomato, & Sour cream/salsa if desired.


Serving Size: 8-9 servings in a 9 x 9 Pyrex baking dish

Number of Servings: 8

Recipe submitted by SparkPeople user HOPE4HEALTHY.






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