Mexican Lasagna Lite

This Tex-Mex lasagna uses lighter ingredients, including refried beans, enchilada sauce, sour cream, and ground turkey baked for a healthier option!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 468 Calories

Ingredients

• 12 corn tortillas
• 1 (4 ounce) can chopped green chiles, drained
• 1 envelope taco seasoning mix
• 1 pound 99%-lean ground turkey
• 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
• 0.75 cup water

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

Step 3

Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring mixture to a boil, and reduce heat to low. Simmer until thickened, about 5 minutes. Stir in green chilies and remove from heat.

Step 4

Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish. Top with 4 tortillas, overlapping if necessary. Spread tortillas with 1/2 of the sour cream, 1/2 of the refried beans, 1/2 of the turkey mixture, and 1/3 of the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact layers.

Step 5

Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend, and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.