Mexican Lasagna
- 1 lb - 2 lb of ground sirloin
- 1 can of refried or black beans
- 1 small onion chopped
- 1 small block of pepper jack cheese, cubed
- 1 - 2 packs of taco seasoning
- 3 cups shredded sharp or mild cheddar cheese
- 1 package of large flour tortillas – in recent years I have started using corn tortillas…I like that option better.
- 1 jar of salsa/taco sauce to taste (optional)
- 1 container of sour cream (optional)
Preheat oven to 350. Brown ground meat to package specifications on taco seasoning, set aside. Grease a 9 x 13 baking dish. Layer beans, cheese, onion, meat, and tortillas. Bake at 350 till cheese is melted and bubbly, approximately 20 minutes. Serve with salsa/taco sauce and sour cream.
Preparation Time: 20 minutesCooking Time: 45 minutes
Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400F. Remove the tortillas after 10 minutes and cover with a warm, damp towel.
- 12 (6-inch) corn tortillas
- 1 can (16 ounces) fat-free vegetarian refried beans
- 2 cups cooked rice
- 1 (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided
- 1/2 cup medium-spicy or mild salsa
- 1/2 cup chopped fresh cilantro, plus additional for topping if desired
- 1 can (2 1/4 ounces) sliced olives, drained
- Hot sauce to taste (optional)
- 1 can (16 ounces) enchilada sauce, divided
- 1 ripe avocado, peeled, pitted and cut into small chunks (optional)
To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired.
Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping.
Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired, garnish with a topping of diced avocado and chopped cilantro. Serve two enchiladas per person.
Servings: 6
Nutritional Information
Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV
Yield: 8 servings (serving size: 1 enchilada)Chicken Fajita Melts
Ingredients
Preparation
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Nutritional Information
• Calories:454
• Fat:20.3g (sat 10.4g,mono 6.7g,poly 1.5g)
• Protein:30.8g
• Carbohydrate:36.6g
• Fiber:2.2g
• Cholesterol:73mg
• Iron:2.3mg
• Sodium:757mg
• Calcium:347mg
Ingredients
Directions
- 2-1/4 teaspoons vegetable oil
- 1-1/2 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons sliced onion
- 2 tablespoons sliced red bell pepper
- 2 tablespoons tomato juice
- 1-1/2 teaspoons taco seasoning mix
- 1/4 cup salsa/taco sauce
- 2 (1/2 inch thick) slices French bread
- 1/2 cup shredded Cheddar cheese
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (8).
1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown
Nutrition Information
- Servings Per Recipe: 2
- Calories: 397 Amount Per Serving
- Total Fat: 16.6g
- Cholesterol: 104mg
- Sodium: 821mg
- Amount Per Serving
- Total Carbs: 19.9g
- Dietary Fiber: 1.5g
- Protein: 40.3g
No comments :
Post a Comment