Mexican Lasagna

Mexican Lasagna
  • 1 1/2 lbs. lean ground beef
  • 1 16-oz. can diced tomatoes
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. ground red pepper
  • 1/4 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. black pepper
  • 1/4 tsp. salt
  • 10 corn tortillas, cut into 3/4×1-in. strips
  • 2 c. fat-free cottage cheese
  • 4 oz. part-skim mozzarella cheese
  • 1/4 c. egg substitute
  • 1/2 c. chopped cilantro
  • 2 c. shredded lettuce
  • 1 c. chopped tomatoes
  • 1/2 c. chopped green onions
  • Green or red salsa, if desired
  • Nonstick cooking spray

 

Preheat oven to 350° F. Preheat medium skillet; coat with cooking spray. Brown meat over medium heat; drain, rinse and return to skillet. Add tomatoes, cumin, red pepper, garlic powder, chili powder, black pepper and salt; heat thoroughly, stirring occasionally.

Use half the tortilla strips to layer bottom and sides of 9×13-inch baking dish coated with cooking spray. Pour beef mixture over tortillas in dish; layer remaining tortillas over meat. In medium bowl, combine cottage cheese, mozzarella, egg substitute and cilantro; mix well. Spoon over tortillas. Bake 30 minutes. Garnish with lettuce, tomatoes, green onions and salsa. Serves 10.

Tracker: 3 oz-eq protein, 1 oz-eq grain, 1/2 cup vegetable

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