Mexican Lasagna

Great for parties…great for family dinners!  Tons of ways to make it and keep it healthy…including a shredded chicken alternative!  The only downfall is the sodium content…so drink plenty of water 🙂

These ingredients make enough for a family dinner plus leftovers!!  Cut ingredients in half if needed and use a smaller casserole dish if you don’t want a bunch of leftovers.


  • 3 lbs Lean Ground Beef (93/7)  OR the alternate is 3 lbs of chicken breast
  • 2 cans Enchilada Sauce
  • 2 cans of chopped Green Chiles
  • Package of White Corn Tortillas (I used 10 tortillas)
  • 2 packages of Mexican Cheese (low fat version)
  • 3 packages of Taco Seasoning (Low Sodium) -only 2 pictured
  • Low Fat Sour Cream
  • 3/4 cup Water
  • 9×12 Casserole Dish
  • (Optional)  1 can Black Beans, 1 can Corn


Preheat oven to 350 F

In large skillet, cook lean beef on medium/high heat until thoroughly cooked.  Drain.  Return beef to skillet.  Add 3 packages of taco seasoning, 2 cans chiles and 3/4 cup water.  Mix thoroughly.  You don’t need to heat it back up since you’ll be baking it.

In your Casserole Dish, add a layer of enchilada sauce and spread.

Layer:  Tortilla, Beef, Enchilada Sauce, Cheese.  Repeat another 2 times.

**Note** If you use black beans and/or corn…add after the beef.  You might want a TALL casserole dish if you go 3 layers thick.

Bake for 20 minutes.

When done, add a garnishment to the top if you wish (I used tomato slices) and broil on high until cheese bubbles.  DONE 🙂

Use a spatula to scoop out a slice and add a dollop of sour cream or the healthier alternative is low fat greek yogurt with some lime juice added.

**NOTE**  If you decide to use chicken, the easiest way is to boil (yes boil the chicken breasts).  When done, it will shred apart so easily.  If boiling sounds boring to you…go ahead and grill or bake 🙂

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