Mexican Lasagna/Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 274.6
- Total Fat: 13.4 g
- Cholesterol: 33.7 mg
- Sodium: 756.9 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.5 g
- Protein: 13.1 g
View full nutritional breakdown of Mexican Lasagna/Casserole calories by ingredient
Introduction
This was just one of those things I whipped up - and while not necessarily the most "healthy" it was filling, delicious and a little went a looooong way! Of course, can be made healthier with ground turkey and/or chicken! Cheese could be fat free - but I used what I had on hand and it was delish.The tortilla's didn't give me an option, but they were 6 x 6" tortillas at only 100 calories a pop. This was just one of those things I whipped up - and while not necessarily the most "healthy" it was filling, delicious and a little went a looooong way! Of course, can be made healthier with ground turkey and/or chicken! Cheese could be fat free - but I used what I had on hand and it was delish.
The tortilla's didn't give me an option, but they were 6 x 6" tortillas at only 100 calories a pop.
Number of Servings: 12
Ingredients
-
* 6 - 6" Flour Tortillas (if you go with "lighter" changes recipe calculator)
* 1.5 cups (or a can) of black beans, rinsed
* 1 cup whole kernel corn (I used frozen, but fresh is great!)
* 1.5 cups diced tomatoes (or can) Note: I used the one with green chili's, but that wasn't an option...
* 4 oz. Velveeta (Light was used)
* 1 lb ground beef, lean (I'm trying chicken next time!)
* 1 cup enchilada sauce
* 4 oz./servings of tortilla chips
* 1/4 cup shredded cheese (cheddar, mozarella or "taco flavor" would be awesome)
* We also added jalapeno's to the top. I also added in some fresh cilantro to taste
* AWESOME with Cilantro Lime Rice (I posted this recipe as well)
Directions
Preheat oven to 350ยบ
Brown beef until cooked. Add in enchilada sauce, tomatoes, velveeta, black beans, corn and cilantro; Cook until melted/mixed.
While that's cooking, in a 9 x 13 casserole dish, spray non-stick cooking spray and layer 2 tortilla shells.
Add the beef mixture until coating shells. Layer on 2 more shells and repeat. On the last layer (2 more shells), spread rest of beef mixture and crush up tortilla chips (lightly). I might have used less than 4 oz., but it was about 2 handfuls of chips. I then lightly sprinkled with cheddar cheese.
Baked in the oven for about 10-12 minutes (till cheese was melted on top.
Let sit about 10 minutes and cut 4 x 3 for 12 servings. Delicious with Cilantro Lime Rice (another recipe posted).
Makes 12 servings that are extremely hearty!
Number of Servings: 12
Recipe submitted by SparkPeople user NICOLETTEDIMON.
Brown beef until cooked. Add in enchilada sauce, tomatoes, velveeta, black beans, corn and cilantro; Cook until melted/mixed.
While that's cooking, in a 9 x 13 casserole dish, spray non-stick cooking spray and layer 2 tortilla shells.
Add the beef mixture until coating shells. Layer on 2 more shells and repeat. On the last layer (2 more shells), spread rest of beef mixture and crush up tortilla chips (lightly). I might have used less than 4 oz., but it was about 2 handfuls of chips. I then lightly sprinkled with cheddar cheese.
Baked in the oven for about 10-12 minutes (till cheese was melted on top.
Let sit about 10 minutes and cut 4 x 3 for 12 servings. Delicious with Cilantro Lime Rice (another recipe posted).
Makes 12 servings that are extremely hearty!
Number of Servings: 12
Recipe submitted by SparkPeople user NICOLETTEDIMON.