Mexican Lasagna

No joke.. This is probably my family’s favorite meal! Plus it’s loaded with vegetables 🙂 I actually have 2 variations of this recipe. My variety and the other!

My Variety:

Ingredients
1 Red and Green Bell Pepper
1 Medium Onion
1 lb Lean Ground Hamburger
1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)
Taco Shredded Cheese – 6 blue containers worth
14 oz. can diced tomatoes with chiles
2 tsp Extra Virgin Olive Oil
6 Whole-wheat tortillas

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Directions:
Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.
Brown your ground meat in the skillet until almost done. Add tomatoes to meat and finish cooking through. Add cooked onions 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 pan with cooking spray. Line the bottom of the pan with 3 tortillas. Spread 1/2 of the meat and vegetable mixture over the tortillas.
Layer the remaining 3 tortillas on top of the meat mixture. Top with remaining meat and vegetable mixture.
Sprinkle 6 blue containers worth of shredded cheese evenly over the top.

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Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings
Per Serving: 1 Red, 1 Yellow, 1 Green, 1 Blue

I love this recipe because it combines my two of my favorite foods- Lasagna and Mexican (tacos/enchiladas). It provides a great amount of spice that my hubby enjoys. But it provides the layering like lasagna. It’s also loaded with vegetables, that you can’t even taste- they blend right in! But the best part is, there isn’t a lot of extra fluff. It’s the basics. Whole foods. So yummy!!! Let me know in the comments below what you think!!

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Here’s the “other” version–

Ingredients
1 Red and Orange Bell Pepper
1 Medium Onion
1 lb Lean Ground Turkey (I used extra lean ground venison this night.)
1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)
Shredded Cheese – 6 blue containers worth
Fat Free Refried Beans – 2 Red Containers worth
2 Small Cans Diced Chiles
2 tsp Extra Virgin Olive Oil
12 Corn Tortillas

Directions:
Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.
Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions 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 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with ONE RED CONTAINER of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.
Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.
Sprinkle 6 blue containers worth of shredded cheese evenly over the top.
Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings
Per Serving: 1 Red, 1 Yellow, 1 Green, 1 Blue

 

 

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