Taco lasganaSubmitted by: SHELBSYD
View the original recipe for Vegetable Enchiladas with Red Sauce
IntroductionDidn't get to celebrate Cinco de Mayo, so I am celebrating today with a healthy enchilada dish and chips and salsa!! Yum!! This recipe is high fiber and high protein, 14 grams of fiber and 16 grams of protein per serving!! Didn't get to celebrate Cinco de Mayo, so I am celebrating today with a healthy enchilada dish and chips and salsa!! Yum!! This recipe is high fiber and high protein, 14 grams of fiber and 16 grams of protein per serving!!
1 lbs lean ground beef
1/4 cup of diced onion
1 cloves of garlic - diced
1/2 cup Bell Pepper,diced
1- 15oz can rotel diced tomatoes with green chili's not drained
11/2 tbsp. taco seasoning
9 whole wheat lasagna noodles, no boil
Additional Add In's:
1 cup of salsa
1 tsp. olive oil
1 clove of garlic
1 15oz can of tomato sauce
11/2 tsp ground cumin
1 tsp chili powder, or to taste
1 tsp of oregano
1 tsp. parsley
dash of sugar
2 oz shredded lite Mexican cheese
Additional topping when done:
1/4 cup greek yogurt
3 Tbsp of fresh cilantro
1 tomato diced and seeded
2 Tbsp. black olives
In a frying pan saute onion, garlic, bell pepper and ground beef, cook until beef is no longer pink . Add diced tomatoes and taco seasoning. Cook until liquid is evaporated.
Meanwhile In a pot, add olive oil and 1 clove of garlic cook for about 1 minute, add the tomato sauce, cumin, chili powder, oregano, parsley & sugar. Cook for 10 minutes. Stirring occasionally.
In a oven proof baking dish, spoon a little bit of the sauce on the bottom of your baking dish.
Start to layer:
Add one layer of no boil noodles, add 1/2 of the beef mixture, 1/2 cup salsa, 1/3 of the sauce.
Add another layer of noodles, the remaining beef mixture, remaining salsa and 1/3 of the sauce.
Add last 3 noodles and top with remaining sauce and add the shredded cheese.
Bake for 30 minutes, let lasagna sit for 5 minutes.
Additional toppings: cilantro and greek yogurt,tomatoes and black olives. Enjoy!
Serving Size: 6