Mexican Lasagna
- Number of Servings: 1
Ingredients
1 lb. ground turkey
1 tablespoon olive oil
3 garlic cloves, minced
2 onions, chopped
2 10 oz. cans black beans, drained and slightly mashed
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups tomato sauce
1 10 oz. can stewed tomatoes, coarsely chopped
6 medium whole wheat tortillas
1 cup low fat shredded cheddar cheese
1. Preheat oven 350° F.
2. Sauté 1 onion, 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set sauté pan aside.
3. Heat oil in another sauté pan over medium heat. Sauté remaining onion, until soft. Add remaining garlic, chili powder and cumin, sauté for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 c sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Serves 6.
2. Sauté 1 onion, 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set sauté pan aside.
3. Heat oil in another sauté pan over medium heat. Sauté remaining onion, until soft. Add remaining garlic, chili powder and cumin, sauté for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 c sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Serves 6.
Nutritional Info Amount Per Serving
- Calories: 545.7
- Total Fat: 20.2 g
- Cholesterol: 77.4 mg
- Sodium: 1,189.2 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 15.1 g
- Protein: 34.9 g
Member Reviews
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DILBERTA
My husband and I relly liked this recipe. Even my 97 year old mother in-law liked it. I only made a couple of little changes to reduce the sodium (like no salt tomatoes), but nothing major. I think next time I might even spice things up a little more with extra chili powder, green chilis or salsa. - 5/29/09
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MRSGWYNN
Loved this and so did my 13yo DS. Even my DH liked it and he's not a fan of mexican food. Great mix of flavors. Nice firm casserole. Easy to make (I assembled it ahead of time.) and easy to tweak for those who care to. I can see using whatever I have on hand to put it together. GREAT IDEA! A Keeper! - 6/10/09