Mexican Lasagna

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 cup long-grain white rice, unprepared2 cups chicken broth3 roma tomatoes, chopped1 onion, chopped2 cloves garlic, minced4 tsp chili powder, divided2 tsp paprika, divided2 tsp cumin, divided1 can black beans, drained1 lb ground turkey1 cup mexican-style cheese1 can corn, drained1 jar salsa verde (16 oz)6 flour tortillas, cut in half1/2 cup enchilada sauce1 cup light sour cream2 tbsp raw cilantro
Directions
In a large saucepan, bring chicken broth to a boil and add rice. Cover, reduce to low and cook for 20 minutes or until liquid is absorbed. Add tomatoes, onion and garlic and cook until onions have softened a bit. Add half of the chili powder, half of the paprika, half of the cumin, and black beans and stir. Cook until remaining liquid has been absorbed.

Transfer rice to bowl. In saucepan, brown ground turkey. Add the other half of the spices to ground turkey and stir.

Start Layering: In 13x9 baking pan, pour half of the jar of salsa verde and spread across bottom of pan. Lay 6 tortilla halves on top of the salsa. Spread half the rice on top of the tortilla halves. Sprinkle 1/2 of the cheese on top of the rice. Lay the other 6 tortilla halves on top of the cheese. Spread the enchilada sauce on the tortillas. Spread ground turkey mixture over enchilada sauce. Spread can of corn over ground turkey. Spread the other half of the rice over the corn. Sprinkle the remaining cheese over the top.

Bake at 375F for 25-35 minutes, until the cheese is melted and slightly browned. Serve with sour cream and cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user SARAHLOYD.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 395.3
  • Total Fat: 15.7 g
  • Cholesterol: 65.4 mg
  • Sodium: 1,392.8 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.3 g

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