Mexican Lasagna Lite Recipe - Allrecipes.com
Mexican Lasagna Lite Recipe
  • READY IN 1 hr

Mexican Lasagna Lite

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  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 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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2012

Used shredded slow cooker pork loin--delish!

 
Most Helpful Critical Review
Mar 05, 2014

Why use low-fat on this dish? Use what tastes good and enjoy a smaller portion. I have made this dish for years (called it "stacked Enchiladas")using beef or pulled pork, green enchilada sauce or red but I never compromised flavor for low-fat.

 
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!

 
Mar 06, 2014

I like this lighter version of a Mexican lasagna, people that would like it full fat should not be harsh on the cook that gave this recipe, just make it your way, really liked the dish, thank-you to the cook, I'm proud of you for sticking to your style.

 
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.

 
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.

 
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!

 
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.

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 1751 mg
  • 70%

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

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