READY IN 1 hr

Mexican Lasagna Lite

Read Reviews (8)

"This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!" — Katherine381

Directions

Preheat the oven to 375 degrees F (190 degrees C).
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.
Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-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.
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.
Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

May 24, 2012

I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!! THANKS!

—Kate

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Feb 25, 2013

This is a great recipe that can easily be doubled or more to make a tasty dish to take to a potluck. Depending on the enchilada sauce and the seasonings, this can have a nice amount of "heat" which is tempered by the sour cream. I spread the beans on the tortillas before placing them in the pan. Once I had all the bean-covered tortillas in place, I scooped sour cream on top and spread around with a spatula. Did all the rest of the layering from there. Easy peasy.

—TINAMC28

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11 Ratings

Nov 29, 2012

Used shredded slow cooker pork loin--delish!

—Mandy14

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Aug 15, 2012

Used AR recipes for the taco seasoning, refried beans, and the enchilada sauce. I did bake this longer than recipe indicated, about 35 minutes to get the topping browned (and hot inside). Turned out pretty well.

—lutzflcat

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Feb 04, 2013

I was trying to use up all the groceries I actually had in the house before going to the store and came across this recipe when I plugged refried beans into the ingredient search. I used ground chuck, made my own taco seasoning and enchilada sauce, and combined mozzarella and cheddar cheese instead of using the Mexican blend. I also used only 9 corn tortillas. To make things easier, I spread the refried beans onto the tortillas as I laid them in the pan. This turned out quite good. No one would ever believe I was toward the end of my groceries!

—Paula

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Oct 31, 2012

LOVE IT!!!!!very big hit in the family! thanks!

—lilsweetie223

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Aug 17, 2012

This was very tasty, however, I am glad I didn't open the second can of sauce. As it was very saucy with just one 12oz can of enchilada sauce. I actually baked it an extra 15 minutes until I had bubbles in the middle and the cheese was browned around the edges. Will make again.

—AuntieM

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Aug 17, 2012

This tasted really good for a low fat recipe. I had a little trouble spreading the beans maybe next time i will spread it on each tortilla before layering. I also added green onions on top before serving.

—Jackie Harroll

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Nutrition

Calories
581 kcal
29%

Carbohydrates
73.6 g
24%

Cholesterol
80 mg
27%

Fat
13.4 g
21%

Fiber
11.5 g
46%

Protein
43 g
86%

Sodium
1775 mg
71%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Lasagna Lite

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 581
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 5g 25 %
Cholesterol 80mg 27 %
Sodium 1775mg 71 %
** Potassium 710mg 20 %
Total Carbohydrates 73.6g 24 %
Dietary Fiber 11.5g 46 %
Protein 43g 86 %
** Sugars 7.2g
** Vitamin A 15 %
** Vitamin C 32 %
** Calcium 27 %
** Iron 43 %
** Thiamin 15 %
** Niacin 90 %
** Vitamin B6 52 %
** Magnesium 41 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.