Healthy Mexican Lasagna Recipe
Make this healthy Mexican lasagna recipe with simple ingredients for a nutritious comfort food that’s full of flavor and ready in under an hour!
Servings: 4 people
Calories: 606kcal
Cost: $10.00
Equipment
Ingredients
Meat Mixture
- 1 lb ground meat (turkey, beef, venison)
- 1 bell pepper, diced
- 1 onion, diced
- 1 can (15 oz) chili beans, undrained
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) chopped green chiles
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/16 teaspoon cayenne powder (optional)
Toppings and Tortillas
- 4 to 8 flour tortillas (see notes)
- 1 cup shredded cheese
- 1 can (2.25 oz) sliced black olives. drained
- lettuce, sour cream, salsa, avocado
Instructions
- Preheat the oven to 350F. Spray an 8x8 oven-safe pan with non-stick cooking spray.
- Brown the ground meat in a large skillet on the stove top.1 lb ground meat (turkey, beef, venison)
- Add in the remaining "meat mixture" ingredients and simmer uncovered for 15-20 minutes, stirring occasionally. The mixture will begin to thicken and the flavors will combine.1 bell pepper, diced, 1 onion, diced, 1 can (15 oz) chili beans, undrained, 1 can (15 oz) tomato sauce, 1 can (4 oz) chopped green chiles, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/16 teaspoon cayenne powder
- Assemble the Lasagna: Place just enough of the meat mixture to barely cover the bottom of the greased 8x8 pan. Then cover with 2-4 tortillas* (depending on their size and the shape of your baking dish). Cover the tortillas with half of the meat mixture then cover with 2-4 more tortillas. Cover the top tortillas with the remaining meat mixture. Top with the cheese and as many black olives as desired.4 to 8 flour tortillas (see notes), 1 cup shredded cheese, 1 can (2.25 oz) sliced black olives. drained
- Bake for 20 to 30 minutes or until the cheese is melted and the meat mixture is bubbling around the edges.
- Let the casserole cool for 15 minutes and then cut into pieces and serve. Top with shredded lettuce, sour cream or plain Greek yogurt, salsa, lettuce, or avocado!lettuce, sour cream, salsa, avocado
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
Video
Notes
Prep Tips - Use an 8"x8" baking dish or a 10"x7" dish like we used in these photos.
Tortilla Tips - Use 8 fajita-sized tortillas or 4 to 6 taco or burrito-sized tortillas in this recipe. If using taco or burrito sized tortillas, cut the tortillas in half or quarters with a pizza cutter and stack them so they cover the meat mixture evenly. This is not typically needed if using fajita-sized tortillas. (You cannot mess up this recipe, if you want to use more or less tortillas than what we suggest, the casserole will still turn out well!) Gluten free tortillas or corn tortillas can be substituted!
Meal Prep Tip - This meal is perfect to double! Either make two pans to eat during the week or prepare one casserole to enjoy immediately and place the other half of the meat mixture in the freezer. Defrost the meat and assemble the casserole per instructions above.
Nutrition
Serving: 1serving | Calories: 606kcal | Carbohydrates: 56.3g | Protein: 41.1g | Fat: 18.3g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 2200.7mg | Potassium: 0mg | Fiber: 7.9g | Sugar: 8.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
