Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 313.1
  • Total Fat: 5.4 g
  • Cholesterol: 43.4 mg
  • Sodium: 1,849.2 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 28.9 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Number of Servings: 12


    Kraft Velveeta made with 2% Milk, 16 oz
    Rotel Extra Hot, 1 can
    Del Monte Diced tomatoes Zesty Chili style- 1 can
    Honeysuckle White Extra Lean Ground Breast of Turkey, 19.5 oz (1pkg)
    Green Giant Mexicorn 1 can
    Ranch Style Black Beans (undrained)- 1 can
    Corn Tortillas - 12
    Jalapeno Peppers, 3 pepper
    Kraft Fat Free Mozzarella Cheese - 1
    Kraft Free Shredded Cheddar Cheese, 1 cup
    Green Enchilada Sauce, 1 can
    Red Enchilada Sauce, 1 can
    green chilies - 1 small can
    Fat Free Sour Cream - 1, 16oz container
    Pace Medium Picante Sauce - 1 cup
    Tomato sauce - 1, 8oz can


brown ground turkey in a skillet over medium/high heat.

add Rotel hot, corn, green chilies, pace, tomato sauce and Black Beans to meat and stir to combine

Melt Velveeta with Del Monte tomatoes in the microwave.

in a casserole dish place a small amount of meat mixture then layer as follows:

1.) 4 tortillas
2.) sour cream
3.) green sauce
4.) red sauce
5.) cheese sauce
6.) meat sauce
repeat until out of ingredients. Top with shredded cheese and spread sliced jalapenos on top of the cheese. Bake at 350 for 30 minutes or until all cooked through and cheese is melted.

This is not a low sodium recipe -- I used what I had on hand. If you want to make it low sodium, use fresh or fozen corn, low sodium/no salt tomatoes, etc. You can switch up the ingredients as you see fit, this is just how I made it.

Number of Servings: 12

Recipe submitted by SparkPeople user FAT_BEGONE.

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