Mexican Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 373.5
- Total Fat: 18.8 g
- Cholesterol: 65.8 mg
- Sodium: 1,191.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.0 g
- Protein: 25.5 g
View full nutritional breakdown of Mexican Lasagna calories by ingredient
Introduction
Tacos are messing, but this is an elegant, delicious way to incorporate all the same into one dish. Get your crunch on the side with blue corn chips. Tacos are messing, but this is an elegant, delicious way to incorporate all the same into one dish. Get your crunch on the side with blue corn chips.Number of Servings: 12
Ingredients
-
Ground Beef 93% Lean, 25 oz
Enchilada Sauce- Mild 10oz can, 2 serving
Black Beans- Reduced Sodium 1 full can, 1 serving
Corn- Canned no salt added full can, 1 serving
Cheese, Kraft Natural Cheese Mexican Style Four Cheese (svg = 1/4 cup/28g)
Kraft Finely Shredded Sharp Cheddar Cheese, 1.25 cup
Quesco Fresco- 1 cup, 1 serving
Whole wheat tortilla, 8 inch, 49g, 6 serving
Diced Tomatoes, No Salt Added, 1.5 cup
Seasoned Salt, 0.25 tsp
Chili powder, 1 tbsp
Goya Sauzon, 1.5 tsp
Adobo 2 tsp
(Green peppers if desired can be added to meat mixture)
***if you don't have Sauzon and Adobo, just buy a packet of taco seasoning.
Tips
I mix simple greens, fresh tomatoes, and some cheese in a light red wine/honey vinaigrette.
Directions
Put in saute pan meat, onion, 1 tsp of adobo, 1/2 tsp of Sauzon.
Slightly brown meat- you can substitute chicken or turkey.
Once meat is partially cooked add:
corn, black beans, tomatoes, and remaining seasonings. Cook all until moisture from tomatoes is absorbed.
While this is cooking, crumble queso fresco and mix with cheddar and Mexican style cheeses.
Layer in glass pan- whole wheat wraps, then meat, then cheese, then enchilada sauce. Layer to about 1/4 inch from top, finishing with cheese.
Bake at 350 for 20 minutes covered in foil. Remove foil and let bake until cheese is to desired brown color.
Serve over salad if desired. And with sides of sour cream, guacamole, black olives, and blue corn chips.
Serving Size: 12 1 cup slices
Slightly brown meat- you can substitute chicken or turkey.
Once meat is partially cooked add:
corn, black beans, tomatoes, and remaining seasonings. Cook all until moisture from tomatoes is absorbed.
While this is cooking, crumble queso fresco and mix with cheddar and Mexican style cheeses.
Layer in glass pan- whole wheat wraps, then meat, then cheese, then enchilada sauce. Layer to about 1/4 inch from top, finishing with cheese.
Bake at 350 for 20 minutes covered in foil. Remove foil and let bake until cheese is to desired brown color.
Serve over salad if desired. And with sides of sour cream, guacamole, black olives, and blue corn chips.
Serving Size: 12 1 cup slices