Mexican Lasagna

37SHARES
Mexican Lasagna

4.3 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.0
  • Total Fat: 5.7 g
  • Cholesterol: 55.0 mg
  • Sodium: 240.3 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 9.5 g
  • Protein: 30.3 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Introduction

Perfectly seasoned ground turkey, loads of crunchy vegetables, and a velvety tomato sauce spice up an Italian classic. Queso fresco takes it over the top. Perfectly seasoned ground turkey, loads of crunchy vegetables, and a velvety tomato sauce spice up an Italian classic. Queso fresco takes it over the top.
Number of Servings: 6

Ingredients

    1 pound (16 ounces) 99% lean ground turkey breast*
    1 large white or yellow onion, chopped (about 1 cup)
    1 large red chili pepper diced, (about 1 cup)
    1 cup frozen corn kernels
    1/2 teaspoon cayenne pepper
    1/2 teaspoon ground cumin
    2 teaspoons chili powder
    Zest and juice of 1 lime, divided
    1 1/2 cups low-sodium marinara sauce, divided
    1 can (15 ounces) fat-free refried beans
    1 can (15 ounces) black beans, drained and rinsed
    4 (7-inch) corn tortillas, cut into strips
    1/2 cup queso fresco, crumbled

    *You could swap in extra lean beef or ground chicken breast, leftover cooked chicken or beef, or even omit it for a vegetarian dish.

Tips

Brown the ground turkey and chop your veggies ahead of time to save time.

Whole wheat flour tortillas work well in this recipe, too.

Queso fresco is a mild white Mexican cheese. You could swap in Monterey jack or cheddar.


Directions

Preheat the oven to 375 degrees Fahrenheit. Prepare a 9X13 inch baking dish with cooking spray.

Over medium-high heat, brown the turkey in a large skillet coated with nonstick spray. Break up the turkey with the back of a spoon as it cooks.

When the turkey is no longer pink, add the peppers and onions. Cook for four minutes, stirring often, until the vegetables are soft.

Stir in the spices and corn. Cook for two minutes, then stir in the lime juice and 1 cup of the marinara sauce. Remove from heat.

Spread the refried beans in the bottom of the baking dish.

Layer on the black beans, the meat and vegetables, then the tortilla strips.

Cover with the remaining sauce and the cheese.
Bake, uncovered, for 15 minutes, until the cheese melts and the casserole is bubbly.

Garnish with lime zest before serving.

Serving Size: Makes 6 one cup servings

Photo credit: PhotoKitchen.net


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  • 23 of 25 people found this review helpful
    I have been making a version of this for years, except I use fresh salsa instead of marinara sauce and I use whole wheat lasagna noodles. I also add lots of veggies, zucchini, spinach and mushrooms. - 1/27/13

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  • Incredible!
    12 of 13 people found this review helpful
    Yummy! I used salsa instead of marinara and 2 Tbsp of chili powder for a spicier dish. Will definitely make this one again. I sprinkled half of the corn on top with the cheese to make it look festive. - 3/10/13

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  • 9 of 12 people found this review helpful
    You are cutting the tortillas into strips to go on top, not building a layered tortilla dish - 1/27/13

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  • Incredible!
    7 of 12 people found this review helpful
    DELICIOUS....you can use Tofu instead of meat..and tastes pretty close - 1/27/13

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  • Incredible!
    5 of 7 people found this review helpful
    AKA enchilada casserole here in the southwest - lol - 1/27/13

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