Whole Food Makeovers: Mexican Lasagna
You will flip over the delicious layers of tortillas, spicy meat and bean mixture, cheese, tons of veggies and toppings galore! This nutritious and healthy casserole is a family favorite in our home and contains over 5 whole food ingredients. It’s super simple to prepare and you probably have most of the ingredients in your pantry right now! Find more “healthified” recipes like this at groundedandsurrounded.com
Servings
4-5people
Cook Time
30min
Servings
4-5people
Cook Time
30min
Ingredients
Meat Mixture
  • 1lb ground meat (turkey, beef, venison)
  • 1 can15oz chili beans, don’t drain
  • 1 can16 oz tomato sauce
  • 1 can4oz chopped green chiles
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1tsp sea salt
  • 1/2 tsp black pepper
  • 1/2tsp garlic powder
  • 1/16tsp cayenne powder(optional)
Toppings and Tortillas
  • 6 flour tortillas (corn tortillas for gluten free)
  • 1/2cup shredded cheese
  • 1 can2.25 oz sliced black olives. drained
  • lettuce, sour cream, salsa, avocado
Instructions
  1. Preheat oven to 350F.
  2. Brown ground meat in large skillet on stove top. Add in remaining “meat mixture” ingredients and simmer uncovered for 20 minutes. The mixture will begin to thicken and the flavors will combine.
  3. Now you are ready to assemble: Place just enough of the meat mixture to barely cover the bottom of the greased 8×8 glass pan then top with a tortilla**. Cover that tortilla with some of the meat mixture and repeat until you end up with the meat mixture on the top. Top with cheese and black olives. Bake for 30 minutes or until cheese is melted and meat mixture is slightly bubbling around the edges. **I usually cut the tortillas in half or quarters and stack them so they cover the meat mixture evenly.
  4. However, if you want to make this dish even more simple and do it like my mama taught me: Place half the meat mixture in the bottom of a 8×8 glass pan. Cover with tortillas. Pour the remaining meat mixture on top of tortillas. Top with cheese and black olives. Bake for 30 minutes and remove from oven when the cheese is melted and meat mixture is slightly bubbling around the edges.
  5. Let the casserole cool for 15 minutes and then cut into pieces and serve. You can top the casserole with shredded lettuce, sour cream (I use plain Greek yogurt), salsa, lettuce and/or avocado!
  6. Store leftovers in refrigerator…if you are lucky enough to have them!
Recipe Notes

This meal is perfect to double! Prepare one casserole for your family tonight and place the other half of the meat mixture in the freezer for a rainy day. Assemble the 2nd casserole in a flash the next time you are craving some Mexican food!

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