Mexican Lasagna Lite
Description
This Mexican lasagna lite recipe uses lighter ingredients, including refried beans, enchilada sauce, sour cream, and ground turkey to make it healthier.
Ingredients
•
1 pound 99%-lean ground turkey
•
3/4 cup water
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1 envelope taco seasoning mix
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12 corn tortillas
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1 (4 ounce) can chopped green chiles, drained
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2 (10 ounce) cans enchilada sauce, divided
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1 (8 ounce) carton nonfat sour cream, divided
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1 (16 ounce) can nonfat spicy refried beans, divided
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1 (8 ounce) package shredded low-fat Mexican cheese blend, divided
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
3
Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8x10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
4
Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
5
Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.