Lite Mexican Lasagna

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Lite Mexican Lasagna

Mexican Lasagna Lite

Published on June 23, 2020

  • 1 pound 99%-lean ground turkey

  • 1 envelope taco seasoning mix

  • ¾ cup water

  • 12 corn tortillas

  • 1 (4 ounce) can chopped green chiles, drained

  • 2 (10 ounce) cans enchilada sauce, divided

  • 1 (8 ounce) carton nonfat sour cream, divided

  • 1 (16 ounce) can nonfat spicy refried beans, divided

  • 1 box (8 ounces) shredded low-fat Mexican cheese mix, split

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.

  3. Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8×10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.

  4. Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.

  5. Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

  Bread made by Herman

Nutrition Facts (per serving)

468Calories12g Fat50g Carbs40g Protein
Nutrition FactsServings Per Recipe6Calories468% Daily Value *Total Fat12g15%Saturated Fat5g24%Cholesterol80mg27%Sodium1751mg76%Total Carbohydrate50g18%Dietary Fiber8g29%Total Sugars7gProtein40gVitamin C19mg97%Calcium170mg13%Iron4mg21%Potassium613mg13%

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