Recipe by Katherine381
"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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99%-lean ground turkey
taco seasoning mix
1 (4 ounce) can
chopped green chiles, drained
2 (10 ounce) cans
enchilada sauce, divided
corn tortillas, divided
1 (8 ounce) carton
nonfat sour cream, divided
1 (16 ounce) can
nonfat spicy refried beans, divided
1 (8 ounce) package
shredded low-fat Mexican cheese blend, divided
I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!!
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.
Used shredded slow cooker pork loin--delish!
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.
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.
This is so tasty. We used no bake lasagna noodles because we don't like corn tortillas which worked out ok (they didn't totally rehydrate even though we made a good effort to cover every piece with sauce. We only had 1 can of enchilada sauce but that was plenty. The hubby branded this 'instant classic'. Oh, and it only made us 3 servings, not 6 :(. Also spread the refried beans with an offset spatula onto the lasagna noodles.
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!
LOVE IT!!!!!very big hit in the family! thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Lasagna Lite
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 121
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