creamy mexican lasagna.

This recipe is creamy and delicious! With some healthier choices you can add in nutrients and save a few calories. Below is how I created it, but of course you can substitute for the fuller fat alternatives if you choose.


1 lb.+ 99% fat free ground turkey (I use Jennie-O)
olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1 package taco seasoning (or make your own blend using seasonings like diva val.)
1 can fat-free refried beans
1 8 oz. package 1/3 less fat cream cheese
4 fajita-sized whole wheat tortillas
8 oz. sharp cheddar cheese
salsa
chopped cilantro (optional.. I always opt for it when i can.)

Brown ground turkey with a tablespoon or two of olive oil. When almost browned, add onion and pepper. When browned, add taco seasoning and about 1/2 a cup of water. Let simmer for a few minutes. About this time, preheat oven to 350 degrees.

Meanwhile, put refried beans and cream cheese in a saucepan, stirring over low to medium heat until hot and mixed together.

Spray cooking spray in a 9x13 inch pan. Line the bottom of the pan with 2 tortillas. Spread half the bean mixture on top of tortillas. Layer half the meat mixture on top of beans. Then half the cheese. Repeat tortillas, bean mixture, meat mixture and cheese. Bake at 350 until cheese is melted.

Serve with salsa and cilantro on top.

emily