Mexican Lasagna




Yield 8 servings



  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Layer again with tortillas, remaining beans, then remaining red onion and red papper, then black olives. Finally, layer second cup of cheese.
  7. Bake for 20-22 minutes, until cooked through.
  8. 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.

Courses Dinner

Nutrition Facts

Serving Size 1 piece

Amount Per Serving

Calories 365

% 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.

Recipe by Slim Sanity at