I had decided a couple weeks ago that I want to make more recipes with pasta.
I think people love pasta (I mean, I love pasta, and my family loves pasta, and we’re everybody soooo), and healthy pasta dishes seem to be frequently sought after. I completely believe that pasta can be integrated into a healthy diet – not one of those foods you need to toss away and never eat again!
So. After deciding I need to make more pasta dishes, what do I do?
I make lasagna.
With corn tortillas. #pastafail
I blame it on the Mexican tooth. It’s about as big as my sweet tooth – and my husband has one, too.
Kyle and I had planned an at-home date night, where dinner was left up in the air. He told me he wanted Taco Bell, and I said I wanted to eat something healthy. Then he clarified to say he wanted a hearty Mexican meal (Taco Bell doesn’t really fulfill any of those descriptors), and in an attempt to keep dinner healthier, I suggested Mexican lasagna.
The plan was made, and we set to the grocery for a few crucial ingredients. Then we got to work in the kitchen!
This was a total 50/50 developed recipe between the two of us, and it turned out fantastic. Actually, some of my favorite date nights are when Kyle and I cook together. Or when I watch him cook while we/I drink wine. He loves to cook, but since Slim Sanity was born he doesn’t cook as much as he did in our previous dating years. Ya know, the years when I could make hot pockets and tuna sandwiches and vodka drinks that was about it.
I have evolved so much – sometimes I impress myself. #humblebrag
We’ve made Mexican lasagna three times now, and I’m anxious to make it again. Even though we finished the last one just three days ago! Each one serves 3-4 meals for each of us. It’s best with a big dollop of Greek yogurt and lettuce – and some avocado or guacamole on top, of course!
Yield 8 servings
- 1 pound ground turkey or ground beef (93/7)
- 1 can of black beans, rinsed -or- use one can refried beans
- 1.5 10 oz cans red enchilada sauce
- 2 cups shredded mozzarella
- 1 cup sliced or diced red onion
- 1 cup sliced or diced red bell pepper
- 1/2 cup diced black olives
- 18 corn tortillas
- 2-4 tablespoons chicken broth
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon garlic salt
- Preheat oven to 425 degrees.
- Place a skillet over medium heat. Brown ground turkey until completely cooked. Add 1 can of enchilada sauce, chili powder, garlic powder, onion powder, and cumin.
- In a magic bullet or blender, blend together beans, creole seasoning, and garlic salt with 2 tablespoons of chicken broth (can also use beef broth). Add additional tablespoons of chicken broth if necessary to blend until smooth.
- Spray/oil a 9 x 13 glass pan, and layer bottom with 6 corn tortillas. Then layer with turkey meat mixture, then 1 cup of cheese.
- Layer again with tortillas, black beans, turkey meat mixture, then layer with 1/2 the second can of enchilada sauce. Layer on 1/2 cup of red onion and 1/2 cup of red pepper.
- Layer again with tortillas, remaining beans, then remaining red onion and red papper, then black olives. Finally, layer second cup of cheese.
- Bake for 20-22 minutes, until cooked through.
- Cool 5 minutes, then serve with Greek yogurt, avocado, green onions, or lettuce to garnish.
*You can substitute canned refried beans for black beans. To make these, heat in a skillet with 1/2 tablespoon of butter, and add creole and garlic salt.
Serving Size 1 piece
Amount Per Serving
% Daily Value
Total Fat 12.3 g
Saturated Fat 4.7 g
Unsaturated Fat 3.2 g
Cholesterol 58.1 mg
Sodium 516.7 mg
Total Carbohydrates 42.6 g
Dietary Fiber 7.2 g
Sugars 5.1 g
Protein 23.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.