Low-Fat Lasagna Mexicana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cooking spray1 pound ground beef1 (15-ounce) can kidney beans, rinsed and drained1 small white onion, diced1 (4-ounce) can diced green chiles1 tablespoon chili powder1 teaspoon cumin1 teaspoon garlic powder1/4 teaspoon dried oregano leaves1/8 teaspoon ground cayenne (or to taste)2 cups taco sauce, divided8 flour tortillas, divided1 cup finely shredded sharp Cheddar cheese, divided1/2 Haas Avocados cubed or coarsely chopped (can be omitted to lower total fat)
Preheat oven to 375 degrees. Spray a 13 × 9-inch baking dish with cooking spray or oil.
Heat a large saucepan lightly coated with cooking spray (or use a non-stick pan to skip the spray) over medium-high heat. Add ground beef and cook, stirring occasionally to break up large chunks, until beef is browned, about 5 minutes. Drain and rinse beef in a colander with hot water. Carefully wipe out the pan. Return beef to the pan.
Stir in beans, onion, chiles, chili powder, cumin, garlic powder, oregano, and cayenne. Cook, stirring occasionally, until vegetables are slightly tender, about 3 minutes (don't overcook).
Spread 1/2 cup of the taco sauce on the bottom of the baking dish. Cover with four of the tortillas. Spread with half of the meat mixture and another 1/2 cup of the taco sauce. Sprinkle with 1/2 cup of the cheese. Repeat with the remaining ingredients.
Bake 15 minutes, or until heated through and cheese is melted.
After slicing sprinkle avocado over top of each serving. (Note: photo does not show this step)
Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COSMICSHADE.
Heat a large saucepan lightly coated with cooking spray (or use a non-stick pan to skip the spray) over medium-high heat. Add ground beef and cook, stirring occasionally to break up large chunks, until beef is browned, about 5 minutes. Drain and rinse beef in a colander with hot water. Carefully wipe out the pan. Return beef to the pan.
Stir in beans, onion, chiles, chili powder, cumin, garlic powder, oregano, and cayenne. Cook, stirring occasionally, until vegetables are slightly tender, about 3 minutes (don't overcook).
Spread 1/2 cup of the taco sauce on the bottom of the baking dish. Cover with four of the tortillas. Spread with half of the meat mixture and another 1/2 cup of the taco sauce. Sprinkle with 1/2 cup of the cheese. Repeat with the remaining ingredients.
Bake 15 minutes, or until heated through and cheese is melted.
After slicing sprinkle avocado over top of each serving. (Note: photo does not show this step)
Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COSMICSHADE.
Nutritional Info Amount Per Serving
- Calories: 464.1
- Total Fat: 22.1 g
- Cholesterol: 57.3 mg
- Sodium: 654.9 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 6.8 g
- Protein: 22.6 g
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