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Mexican Lasagna Lite
Mexican Lasagna Lite
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Layer refried beans, enchilada sauce, sour cream, and ground turkey for a light, flavorful Mexican lasagna. Bake to perfection.
Ingredients:
  • 1 pound 99%-lean ground turkey
  • 1 envelope taco seasoning mix
  • 0.75 cup water
  • 12 corn tortillas
  • 1 (4 ounce) can chopped green chiles, drained
  • 2 (10 ounce) cans enchilada sauce, 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
Instructions:
  • Preheat the oven to 375°F (190°C) to ensure the perfect cooking temperature.
  • In a skillet over medium heat, cook ground turkey until it's nicely browned, breaking it up into crumbles as it cooks, for approximately 10 minutes. Add taco seasoning mix and water, bring to a boil, then lower the heat to simmer until the mixture thickens, about 5 minutes. Stir in chopped green chilies and take it off the heat.
  • Evenly spoon a generous 2/3 cup of enchilada sauce at the base of an 8x10-inch baking dish. Place 4 tortillas on top, overlapping as needed. Spread a mixture of half the sour cream, half the refried beans, half the turkey, and 1/3 of the cheese blend over the tortillas. Add another 2/3 cup of enchilada sauce and 4 more tortillas. Press down firmly on the tortillas to pack the layers underneath.
  • Create layers by spreading the remaining sour cream, refried beans, turkey mixture, 1/3 of the cheese blend, and 2/3 cup enchilada sauce on the tortillas. Add 4 more tortillas on top and press down gently. Finish the casserole by topping with the remaining 2/3 cup enchilada sauce and the rest of the cheese blend.
  • Bake the casserole in a preheated oven until the cheese topping is melted and bubbling, and the casserole is hot, for around 20 minutes.

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