What happens when you take two delicious cuisines and put them together? One extra delicious dinner! This Mexican lasagna is a twist on the Italian classic, incorporating your favorite Mexican flavors in a lightened up, healthy way. Lower in calories, carbs and fat than just about anything you’ll find in a Mexican or Italian restaurant, and it couldn’t be easier to make!
3/4 cup cheddar low fat, sharp
1 cans enchilada sauce 10oz, green or red
1 cup greek yogurt
4 oz green chiles diced
1 pound (LB) ground beef I use extra lean 96/4, ground turkey will also work
1 cup salsa
1-2 cups spinach
5 tortillas gluten free if preferred
Sauté ground beef in a little cooking spray (or oil) and add in taco seasoning. Once beef is cooked, add green chiles and salsa. Set aside.
Pour half of enchilada sauce into a large baking dish, and swirl it around to cover the bottom completely.
Place one whole and one half tortilla down flat into the baking dish.
Spread a layer of Greek yogurt onto your tortillas.
Add a layer of spinach across the tortillas, covering completely.
Layer on half of the ground beef mixture.
Repeat layers: another tortilla layer, greek yogurt, spinach, and the rest of your meat.
Place two final tortillas on top, as well as the rest of your enchilada sauce, and some cheddar cheese.
Bake in an oven preheated to 375°F for 20-25 minutes.
Allow to cool for 20 minutes before slicing and devouring!
Serving: 1 serving
yields 12 servings