Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Lasagna Lite Recipe
Mexican Lasagna Lite allows indulgence in lower-fat Tex-Mex preparations that are easily customizable to fit various pan sizes for healthy alternative meal solutions. This health-conscious recipe reduces fat content while maintaining authentic flavors and satisfying characteristics. The customizable nature accommodates different serving requirements and preferences.
Indulge in this lower-fat Tex-Mex lasagna. It’s easily customizable to fit the size of your pan by adjusting the number of tortillas. Substitute low or no-fat ingredients as desired for a satisfying twist. Make ahead and refrigerate for a convenient meal solution. Enjoy!
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
6
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Ingredients
1 pound 99%-lean ground turkey
1 envelope taco seasoning mix
¾ cup water
12 corn tortillas
1 (4 ounce) can chopped green chiles, drained
2 (10 ounce) cans enchilada sauce, divided
1 (8 ounce) carton nonfat sour cream, divided
1 (16 ounce) can nonfat spicy refried beans, divided
1 (8 ounce) package shredded low-fat Mexican cheese blend, divided
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring mixture to a boil, and reduce heat to low. Simmer until thickened, about 5 minutes. Stir in green chilies and remove from heat.
Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8×10-inch baking dish. Top with 4 tortillas, overlapping if necessary. Spread tortillas with 1/2 of the sour cream, 1/2 of the refried beans, 1/2 of the turkey mixture, and 1/3 of the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact layers.
Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend, and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
Nutrition Facts (per serving)
| 468 | Calories |
| 12g | Fat |
| 50g | Carbs |
| 40g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 24% |
| Cholesterol 80mg | 27% |
| Sodium 1751mg | 76% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 8g | 29% |
| Total Sugars 7g | |
| Protein 40g | 80% |
| Vitamin C 19mg | 21% |
| Calcium 170mg | 13% |
| Iron 4mg | 21% |
| Potassium 613mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
