Low-Fat Lasagna Mexicana
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low-Fat Lasagna Mexicana calories by ingredient
Introduction
Just the right ballance of easy and really good, can be adjusted to any size group easily. For vegitarians omit the beef and add kidney beans or soy crumbles. I loved this recipe as most comes out of a can and whips up in under 30 minutes! Just the right ballance of easy and really good, can be adjusted to any size group easily. For vegitarians omit the beef and add kidney beans or soy crumbles. I loved this recipe as most comes out of a can and whips up in under 30 minutes!Number of Servings: 8
Ingredients
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Cooking spray
1 pound ground beef
1 (15-ounce) can kidney beans, rinsed and drained
1 small white onion, diced
1 (4-ounce) can diced green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground cayenne (or to taste)
2 cups taco sauce, divided
8 flour tortillas, divided
1 cup finely shredded sharp Cheddar cheese, divided
1/2 Haas Avocados cubed or coarsely chopped (can be omitted to lower total fat)
Directions
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.
Member Ratings For This Recipe
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