Cattrina Careless

I've recently been put on a special diet and while trying to find recipes that actually taste good as well as work on this dumb diet I came across one for a Mexican Lasagna that is to die for OMG it really is that good. So I had to share. It says 8 servings, and there is definitely enough for that ... if you can restrain yourself from eating it all in one sitting!

Mexican Lasagna

1 lb extra lean ground beef or turkey breast
1/2 large onion, chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat-free sour cream
1 jar (4 ounces) chopped green chile peppers
1/2 cup chopped cilantro (optional)
2 teaspoons ground cumin
1/8 teaspoon salt
2 1/2 cups salsa
4 whole wheat tortillas (6" in diameter), halved
1 1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheese

Preheat oven to 350 degrees F.

Coat a 13" X 9" baking dish with cooking spray.

Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the groung beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.

Remove the ground beef or turkey to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the ground beef or turkey in the bowl.

In another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro (if using), cumin and salt.

Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cheese over the tortillas. Top with half of the ground beef or turkey mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack cheese. Repeat the layering sequence with the remaining tortillas, cheese, and ground beef or turkey mixture. Sprinkle with remaining salsa and 3/4 cup Monterey Jack cheese.

Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Makes 8 servings

250 calories, 8g fat, 4g saturated fat, 24g protein, 24g carbs, 3g dietary fiber, 50mg cholesterol, 840mg sodium

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Catts Creations Blog
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Bard Jameson

/runs for the kitchen

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Photogenix Blog - http://photogenixstudios.blogspot.com/

Vivianne Draper

I'm going to guess that in a recipe like this, low carb tortillas won't make that much of a difference in taste and that by using those and ground turkey or chicken instead of beef you could lower the carb, fat and calorie count even further.

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Brenda Archer

tasty food and easy too. thank you

Ned Easterwood

And leave out the salt to help reduce the sodium

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Ned

Cattrina Careless

Also check the ingredients of the salsa. I discovered there is a LOT of difference between them. Believe it or not some even use HFCS ffs.

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Catts Creations Blog
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Cattrina Careless

I made this again tonight. Last time I had left out the cilantro because I didn't have any. Tonight I added it in. If you're going to make this.... leave out the cilantro

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Catts Creations Blog
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Bard Jameson

Leave OUT the cilantro?

I...I...I dunna understand!

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Photogenix Flickr Stream: http://www.flickr.com/photos/34885797@N08/

Photogenix Blog - http://photogenixstudios.blogspot.com/

Sansarya

I saw this recipe here last night and planned to make it today, then I forgot where I'd seen the recipe. I improvised, used a combination of lasagna noodles and flour tortillas, and I used ricotta cheese mixed with 5 other cheeses. Didn't use any of the spices, just taco seasoning. It came out okay, but I wish I'd just used the tortillas, not the noodles.

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