Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 395.3
  • Total Fat: 15.7 g
  • Cholesterol: 65.4 mg
  • Sodium: 1,392.8 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.3 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient


Introduction

This could easily be made into a vegetarian dish by adding more black beans (or pinto beans) instead of ground turkey. Or you can use ground beef instead. Corn tortillas would also lighten this up a little! This could easily be made into a vegetarian dish by adding more black beans (or pinto beans) instead of ground turkey. Or you can use ground beef instead. Corn tortillas would also lighten this up a little!
Number of Servings: 8

Ingredients

    1 cup long-grain white rice, unprepared
    2 cups chicken broth
    3 roma tomatoes, chopped
    1 onion, chopped
    2 cloves garlic, minced
    4 tsp chili powder, divided
    2 tsp paprika, divided
    2 tsp cumin, divided
    1 can black beans, drained
    1 lb ground turkey
    1 cup mexican-style cheese
    1 can corn, drained
    1 jar salsa verde (16 oz)
    6 flour tortillas, cut in half
    1/2 cup enchilada sauce
    1 cup light sour cream
    2 tbsp raw cilantro

Directions

In a large saucepan, bring chicken broth to a boil and add rice. Cover, reduce to low and cook for 20 minutes or until liquid is absorbed. Add tomatoes, onion and garlic and cook until onions have softened a bit. Add half of the chili powder, half of the paprika, half of the cumin, and black beans and stir. Cook until remaining liquid has been absorbed.

Transfer rice to bowl. In saucepan, brown ground turkey. Add the other half of the spices to ground turkey and stir.

Start Layering: In 13x9 baking pan, pour half of the jar of salsa verde and spread across bottom of pan. Lay 6 tortilla halves on top of the salsa. Spread half the rice on top of the tortilla halves. Sprinkle 1/2 of the cheese on top of the rice. Lay the other 6 tortilla halves on top of the cheese. Spread the enchilada sauce on the tortillas. Spread ground turkey mixture over enchilada sauce. Spread can of corn over ground turkey. Spread the other half of the rice over the corn. Sprinkle the remaining cheese over the top.

Bake at 375F for 25-35 minutes, until the cheese is melted and slightly browned. Serve with sour cream and cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user SARAHLOYD.