I made a Mexican lasagna for my son several years ago. I got the recipe off the internet, but cannot find the website, and of course, did not bookmark it. Can anyone help?
It’s Cinco de Mayo, which means it’s time for a fiesta! There’s no reason to skip the party this year — you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won’t feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!
Ingredients
1 tablespoon Olive oil
1 Large onion, chopped
1 pound Ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons Chili powder
12 Corn tortillas (6-inch)
1 1/2 cups Shredded, reduced-fat Cheddar cheese
1 can (14 1/2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce
Preparation
Preheat the oven to 350°F. Coat a 13×3x9-inch baking dish with olive oil.
In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.
Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.
Makes: 6 to 8 servings (407 calories per serving)
December 30th, 2009 at 1:32 am
It’s Cinco de Mayo, which means it’s time for a fiesta! There’s no reason to skip the party this year — you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won’t feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!
Ingredients
1 tablespoon Olive oil
1 Large onion, chopped
1 pound Ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons Chili powder
12 Corn tortillas (6-inch)
1 1/2 cups Shredded, reduced-fat Cheddar cheese
1 can (14 1/2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce
Preparation
Preheat the oven to 350°F. Coat a 13×3x9-inch baking dish with olive oil.
In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.
Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.
Makes: 6 to 8 servings (407 calories per serving)
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