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Macomb County

Mexican Lasagna

1/2 pound lean ground turkey or beef
1 tablespoon minced garlic
1/2 cup finely chopped onion
1/4 cup chopped green pepper
2 tablespoons sliced black olives
1/4 cup tomato paste
1 package, 6-inch flour tortillas
1 4-oz. can diced green chilies, drained
1/2 cup shredded part-skim mozzarella cheese or shredded low-fat Mexican cheese
1 cup salsa

Preheat oven to 350°F.

Spray nonstick pan with Pam cooking spray. Cook turkey and green pepper over medium heat. When turkey reaches 180°F (no longer pink) and is crumbly, add olives, tomato paste and salsa. Bring to boil and then remove from heat. Spray an 8-inch square baking pan with cooking spray, place tortilla on bottom, top with 1/4 turkey, 1/4 chilies, 1/4 cheese. Repeat process with other tortillas. Bake 20 minutes until heated through, let rest five minutes before serving.

Makes 4 servings

274 calories, 18 g. protein, 10 g. fat, 29 g. carb., 3 g. fiber

Additional toppings not included in nutritional value: salsa, sour cream, olives, guacamole

Submitted by: MSU Extension/Snap Ed Connection

Source:  The Diabetes Holiday Cookbook, C. Leontos, 2002