Spicy Mexican Lasagna

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  • 8
  • Average
  • Average budget

Ingredients

  • 1 1/2 lbs. extra lean ground chicken, beef, or turkey
  • 1 cup each diced red onions and diced green bell pepper
  • 2 tsp minced garlic
  • 1 cup canned black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup canned corn
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • Pinch of scoty flakes
  • 1 1/2 cups of your favourite pasta sauce
  • 1 cup medium salsa
  • 1/4 tsp pepper
  • 2 tbsp minced fresh cilantro
  • 4 large or 8 small tortillas
  • 1 1/2 cups packed shredded old cheddar cheese
  • 1/4 cup chopped green onions
  • 1 cup light sour cream

Preparation

Step 1

Preheat oven to 375*. Spray a 9x13-inch casserole dish with cooking spray and set aside.

Step 2

In large non-stick pot or skillet, cook ground chicken, onions, green pepper, and garlic over medium high heat until meat is no longer pink. Make sure to break up chicken well while cooking.

Step 3

Add black beans, tomatoes, corn, chili powder, scoty flakes, and cumin. Cook and stir for 2 minutes more. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

Step 4

To assemble lasagna, spread sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by half of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.

Step 5

Cover with the foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

319 Calories per serving

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