mexican lasagna
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lbs ground turkey1 cup each diced red onion and diced green bell pepper2 tsp minced garlic1cup canned black beans drained and rinsed1 cup diced tomatoes1/2 cup frozen or canned corn1 1/2 tsp chili powder1 tsp ground cumin2 cups your favorite tomato pasta sauce1 cup medium salsa1/4 tsp black pepper2 tbsp fresh minced cilantro4 large or 8 small whole wheat flour tortillas1 1/2 cups shredded nacho/mexican cheese1/4 cup green onions1 cup light sour cream
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.
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.
Nutritional Info 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
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