Mexican Lasagna Lite
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Mexican Lasagna Lite

1. 99%-lean ground turkey - 1 pound
2. Taco seasoning mix - 1 envelope
3. Water - ¾ cup
4. Corn tortillas - 12
5. Chopped green chiles, drained - 1 (4 ounce) can
6. Enchilada sauce, divided - 2 (10 ounce) cans
7. Nonfat sour cream, divided - 1 (8 ounce) carton
8. Nonfat spicy refried beans, divided - 1 (16 ounce) can
9. Shredded low-fat Mexican cheese blend, divided - 1 (8 ounce) package

How to cook deliciously - Mexican Lasagna Lite

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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