Overnight Mexican Tortilla Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb. ground turkey1 cup chopped Italian plum tomatoes (3 medium)1 cup julienne - cut zucchini1/2 cup finely chopped green onions1 (15 oz) can black beans, drained and rinsed1 (10 oz) can Enchilada Sauce1 (8 oz) container nonfat sour cream1 teaspoon Low Sodium Taco Seasoning Mix8 (6 inch) corn tortillas, halved1 1/2 cups shredeed reduced-fat cheddar cheese
Spray 13x9 inch glass baking dish with nonstick cooking spray. Brown ground turkey in medium skillet over medium-high heat for 5 - 7 minutes until thoroughly cooked, stirring frequently. Drain.
In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked turkey. Reserve 1/3 cup enchilada sauce; set aside. In another bowl, combine remaining enchilada sauce, sour cream and taco seasoing mix.
Spoon 2 Tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of the vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup cheese. Speeon half of remaining enchilada sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refergerate 8 hours or overnight.
Heat over to 375 degrees. Bake Casserole 30 - 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHERIEW218.
In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked turkey. Reserve 1/3 cup enchilada sauce; set aside. In another bowl, combine remaining enchilada sauce, sour cream and taco seasoing mix.
Spoon 2 Tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of the vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup cheese. Speeon half of remaining enchilada sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refergerate 8 hours or overnight.
Heat over to 375 degrees. Bake Casserole 30 - 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHERIEW218.
Nutritional Info Amount Per Serving
- Calories: 264.2
- Total Fat: 6.0 g
- Cholesterol: 30.6 mg
- Sodium: 455.9 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 8.2 g
- Protein: 19.5 g
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