Mexican Lasagna

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I LOOOOOOOOVEd this dish.  When you go to cut into it, it doesn’t stay together all pretty like a traditional lasagna, but it tastes so good that you don’t really care and neither does anyone else.   It’s like your friend at the party who’s always a hot mess, but she’s so charismatic that no one really notices.

Don’t lie, I KNOW you have a friend like that.

The original recipe calls for Pinto beans…but all beans, any shape or size, FREAK.ME.OUT.  I can’t explain it, but we have an understanding.  I stay away from them, and they stay away from me.

Start by adjusting your oven rack to the middle position and heating your oven to 350 degrees.  Heat the canola oil in a Dutch oven over medium heat.  Add the bell peppers, onion, 1/2 tsp salt, cover, and then cook until softened, about 8 to 10 minutes.

Stir in the garlic, chipotle chiles, chile powder, 1/4 tsp of pepper and cook until fragrant, about 30 seconds.  Stir in the turkey (make sure you buy ground turkey, NOT ground turkey breast), breaking up the pieces with a wooden spoon.  Cook until no longer pink, about 5 to 8 minutes.   Stir in the flour and cook for 1 minute.

Gradually stir in the chicken broth and bring to a simmer.  Stir in the corn and tomatoes and simmer, uncovered, until everything is slightly thickened, about 10 minutes.  Remove from heat and stir in 1/4 cup of cilantro and lime juice, and season with salt and pepper to taste.

Meanwhile, lightly coat both sides of the tortillas with vegetable oil spray.  Place 6 tortillas on a baking sheet and bake until they are soft and pliable, about 2 to 4 minutes.  Transfer the tortillas to a plate and increase the oven temperature to 450 degrees.

Spread 1/3 of the turkey mixture into a 13 x 9 inch baking dish.  Layer 6 tortillas on top of the filling, overlapping as needed.  Sprinkle with 1/3 cup of cheddar cheese.

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I cut the recipe in half so I’m only using an 8×8 pan here

Repeat with half of the remaining filling, the remaining tortillas, and 1/3 cup more of cheddar.  Spread the last of the filling over top.  Scatter the crushed tortilla chips over the filling and sprinkle with the remaining 1/3 of cheese.

Bake until the filling is bubbly and the cheese is melted, about 10 minutes.  Let the casserole cool for about 5-10 minutes and then sprinkle with the remaining 2 tablespoons of cilantro.

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Serve with salsa, avocados, low-fat sour cream, and/or scallions.

Cinco de Maio is coming!  Let the Margaritas and Coronas have all the calories – not your meal!

Ingredients

  • 2 tsp canola oil
  • 2 red bell peppers, stemmed, seeded, cut into 1/2 inch pieces
  • 1 onion, chopped fine
  • salt and pepper
  • 3 garlic cloves, minced
  • 1 tablespoon minced chipotle chile in adobo sauce
  • 2 tsps chile powder
  • 1 pound 93% lean ground turkey
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups frozen corn, thawed
  • 1 (14.5oz) can diced tomatoes, drained
  • 6 Tbs minced fresh cilantro
  • 12 (6-inch) corn tortillas
  • vegetable oil spray
  • 4 oz 50 % light cheddar cheese, shredded (1 cup)
  • 1 cup crushed baked tortilla chips

Optional:  Avocado, light sour cream, scallions, salsa

Serves 8

Original Recipe: America’s Test Kitchen Light & Healthy 2012

Nutritional Info!

Per Serving:

  • Calories: 400
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 40mg
  • Carbohydrates: 52g
  • Protein: 24g
  • Fiber: 9g
  • Sodium: 720mg
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Tags: , , , , , , , ,

Categories: Light and Healthy, Poultry, Recipes

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