Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 259.4
  • Total Fat: 12.9 g
  • Cholesterol: 87.7 mg
  • Sodium: 667.4 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 29.2 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Introduction

My original recipe called for 2# ground turkey but thanks to my brothers hunting skills I have a freezer full of nice lean antelope meat so I went half and half. It cuts the gaminess of the antelope. My original recipe called for 2# ground turkey but thanks to my brothers hunting skills I have a freezer full of nice lean antelope meat so I went half and half. It cuts the gaminess of the antelope.
Number of Servings: 12

Ingredients

    16 oz Antelope (1 oz) (by CKOLAK)
    16 oz Turkey, Ground turkey, 93% lean
    12 serving Taco Seasoning Mix (packet) 6 srv-Taco Bell (by FLEABAG11)
    10 oz enchilada sauce, red, spartan (by AINDREA1)
    5 cup Kraft Shredded 2% Mexican Four Cheese blend
    2 cup, shredded or chopped Iceberg Lettuce (salad)
    12 tbsp Garden Fresh Gourmet Jack's Special Mild Salsa
    1 cup greek yogurt fat free Kirkand

Tips

I have made this with #1 of ground turkey, a can of black beans and frozen corn also. Every variation I've ever made was a huge hit!


Directions

Preheat oven to 350 and lightly spray a 9 x 13 pan with cooking spray. Brown the ground meat in a large skillet then follow the instructions on the taco seasoning packet. Place a few tablespoons of the enchilada sauce in the bottom of the pan. Cut the tortillas in half and arrange a single layer in the pan, tearing the tortillas if needed. Then use 1/3 of the meat for the next layer, another few tablespoons of the enchilada sauce followed by 1 1/2 cups of the cheese. Repeat 2 more times and top with the remaining cheese. Bake, covered for 30 minutes, then uncover and bake for 15 minutes more. Cool slightly before cutting and top with the lettuce, salsa and yogurt.

Serving Size: 12 generous servings

Number of Servings: 12

Recipe submitted by SparkPeople user LISA-MAE.

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