Light Mexican Lasagna
Who doesn’t love the classic Mexican lasagna? I’ve take the recipe and incorporated some healthy adjustments 😉 I’ve extended the ground beef with re-fried beans which helps lower saturated fat and add more fiber, using corn in the recipe adds volume and nutrients, such as folate and manganese, and not so many calories. The whole wheat tortillas, onion, green pepper, and onion add about 3 grams of fiber per serving. Switch out the seasoning packet for spices plus flour to thicken, sprinkle cheese on top only. Garnish with shredded lettuce and chopped tomato for added eye appeal.
- 2 pounds extra-lean ground beef (95% lean) (I used 1 lb of hamburger and 1 lb of turkey burger)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3/4 cup water
- 2 tablespoon all-purpose flour
- 2 tablespoon hot chili powder
- 2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 can (16 ounces) refried beans
- 1 cup salsa
- 4 whole wheat tortillas
- 1 cup frozen corn
- 1 1/2 cup shredded sharp cheddar cheese
- Shredded lettuce and chopped tomatoes, optional
- In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.
In a small bowl, combine beans and salsa. Place two tortillas in a round 9×13 baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers. Top with cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired. Yield: 12 servings.
1. Whats your favorite Mexican dish?
Mine is defiantly nachos!!!!!!