Friday, January 30, 2015

Mexican Lasagna

This is one of the recipes that I use when I do my meal planning and freezer batch cooking. It is supers simple to make, good for you, and taste great! It's one of my boyfriends favorite meals. I make a batch up, divide it into 6 freezer containers, and in the freezer they will go. We pull one out, put it in our lunch box, and off to work we go. Just a couple minutes in the microwave, and you have a hot, healthy lunch.

Mexican Lasagna


Ingredients:

  • 1 Red and Orange Bell Pepper
  • 1 Medium Onion
  • 1 lb Lean Ground Turkey (I also will use Extra Lean Ground Beef)
  • 1/4 cup 21 Day Fix Southwest Seasoning Blend or Mrs. Dash Salt Free Taco Seasoning
  • 1-1/2 cups Shredded Cheddar Cheese 
  • 1 can Fat Free Refried Beans 
  • 2 Small Cans Diced Chiles
  • 2 tsp Extra Virgin Olive Oil
  • 12- 6 inch Corn Tortillas
Instructions:
Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions; cook until tender. Remove from the skillet; set aside.
Brown your ground meat in the skillet until almost cooked through. Add chiles to meat and cook until meat is cooked through and no longer pink. Add cooked onion and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.
Spray the bottom of a 9×13 baking pan with Pam cooking spray. Line the bottom of the baking pan with 6 corn tortillas. Spread with half can of refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and refried beans.
Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.
Sprinkle shredded cheese evenly over the top.
Bake at 375° F for 30 minutes, or until heated through and cheese is hot and bubbly.
Makes 6 Servings
Post a Comment