Wednesday, April 15, 2009

Mexican Lasagna


-9 flour tortillas, soft taco size (or you could use corn if you like or need gluten/wheat free, but you would need more, maybe 12)
-1 lb. ground beef or ground turkey
-1 packet taco seasoning or Homemade Taco Seasoning
-1 can fat free refried beans
-2 cups cheese, shredded (I use the Mexican blend but you can use whatever kind you want, and I like to use the reduced fat)
-2 10oz cans Old El Paso mild red enchilada sauce (or 1 large can, watch for allergens)
-8oz bag Shreds lettuce (found in the packaged salad mixes area, sometimes by coleslaw)
-Tomato, chopped (optional)
-Black Olives, chopped (optional)
-sour cream (optional)
(and whatever else you like on top of your tacos, ie: jalapenos, salsa, etc.)


Brown ground meat, drain and add taco seasoning and 1/2 10oz can enchilada
sauce to meat. Spray bottom of 13x9" pan and pour 1/2 10oz can enchilada
sauce on bottom and spread evenly. Layer 3 flour or 2 corn tortillas, 1/2 can sauce,
1/2 can refried beans, 1/3 the meat, small handful of cheese, repeat. I actually lay down 2 tortillas, and the 3rd one I split in half and lay on the sides to get a more even distribution of tortillas throughout the lasagna. I also try to make sure that sauce gets all over the tops of all the tortillas so they don’t dry out in the oven.

Last, layer remaining tortillas, meat, sauce, and cheese. Bake at 350 degrees for 20-30 minutes.

After you take it out of the oven, top with lettuce, tomato, black olives, and whatever else you like. Cut like you would lasagna, and serve with sour cream.

If you want to freeze this, don't freeze with the vegetables on top. Freeze it, then thaw out and cook/heat up, then add your lettuce, tomatoes, and olives.

WW points: If you use lean ground beef or turkey, reduced fat cheese, fat free refried beans, and fat free tortillas (trust me, no one ever complains!), they are 3.5 points per 1/12 of the pan! Yum!

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