Overnight Mexican Tortilla Lasagna
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Overnight Mexican Tortilla Lasagna calories by ingredient
Introduction
Delicious, healthy make ahead meal. Delicious, healthy make ahead meal.Number of Servings: 6
Ingredients
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1/2 lb. ground turkey
1 cup chopped Italian plum tomatoes (3 medium)
1 cup julienne - cut zucchini
1/2 cup finely chopped green onions
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can Enchilada Sauce
1 (8 oz) container nonfat sour cream
1 teaspoon Low Sodium Taco Seasoning Mix
8 (6 inch) corn tortillas, halved
1 1/2 cups shredeed reduced-fat cheddar cheese
Directions
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.