This 21 Day Fix Mexican Lasagna is one of my family’s all time favorite meals! And it makes great leftovers for lunch, too!
Confession #67 – There’s something about snowstorms that make me hungry.
Oh – and they also make me drink a lot of wine.
In other words, I might be slightly over my yellow count after this weekend’s blizzard.
And that’s why recipes like this one are SO important. Cheesy, delicious comfort food that is only ONE yellow. In my current challenge group (which is totally amazing, by the way), this Mexican Lasagna recipe is all the rage. And what better time to try it than during a blizzard?
Except when I looked at the recipe, the container count seemed off…and there was definitely more than ONE yellow there.
I thought about just recalculating the recipe and making it as is…but then I poured another glass of wine and realized I need to do something.
So I fixed it. I cut out some of the tortillas and used less refried beans, hoping that it wouldn’t change much of the overall taste. I even squeezed in some corn for color. I haven’t had the original, but my true ONE yellow version of this Mexican Lasagna was absolutely delicious and the perfect meal after shoveling 30+ inches of snow from the driveway.
I also kept it to less than a full blue…because, really, this needs to be topped with avocado. Trust me. And some fresh cilantro, jalapeno, and cilantro lime yogurt sauce doesn’t hurt, either!
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21 Day Fix Mexican Lasagna
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Description
This 21 Day Fix Mexican Lasagna is one of my family’s all time favorite meals! And it makes great leftovers for lunch, too!
Ingredients
- 2 bell peppers
- 1 medium onion
- 1 lb lean ground sirloin or other protein
- 2 T salt free taco seasoning
- 1 1/3 cups shredded cheddar cheese
- 3/4 cup of refried beans
- 1/4 cup of corn
- 1 can of Rotel
- olive oil cooking spray
- 8 gluten free corn tortillas, cut in half
toppings –
- cilantro
- 2/3 cup of diced avocado
- diced jalapeno
- cilantro lime yogurt sauce
Instructions
- Preheat oven to 375 degrees
- Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.
- Brown your ground meat in the skillet until cooked through. Add Rotel, cooked onions and peppers, corn, and southwest seasoning to the meat. Simmer for a few minutes.
- Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 8 tortilla halves and spray tortillas with a bit more cooking spray. Then spread with half of the refried beans, then layer 1/2 of the meat and vegetable mixture over top.
- Layer the remaining 8 tortilla halves on top of the meat mixture and repeat the directions above.
- Sprinkle the shredded cheese evenly over the top.
- Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.
- Top with diced jalapenos, fresh cilantro, avocado, and some cilantro line yogurt sauce and enjoy!
Notes
Makes 6 servings
21 Day Fix: 1 YELLOW 1 GREEN 2/3 RED (but a full red if using the yogurt sauce) 3/4- 1 BLUE (full blue with avocado topping)
WW Blue Plan: 9 points per serving (using 95% fat free beef, and reduced fat cheddar); yogurt sauce extra
Nutrition
- Serving Size: 1/6 of pan
Keywords: mexican, lasagna, oven, dinner, gluten-free, beef
Lori says
Yum! I must make this! I’m thinking of spritzing with the cilantro and roasted onion olive oil. Thank you for sharing!
Nancylynn says
LOVE that idea! I need to restock on my Bodacious oils!!
candice says
I’m looking for a cauliflower pizza crust recipe that you can hold and eat like pizza. I’ve tried 2 different ones that didn’t really turn out. any suggestions?
Nancylynn says
Hey! I feel your pain…I haven’t gotten this quite right, either. And I don’t post any recipe unless it’s pretty near perfect, lol. I’ll keep looking and working on this :).
Jamie Stanton says
I love every recipe you have. Made this tonight – and no surprise -it was delicious!! What I love about your recipes is that they are family-friendly. My kids and husband enjoy them just as much as I do!
Nancylynn says
SO awesome!! This is the ultimate compliment, lol! Healthy recipes fit for a FAMILY! Thank you so much!
Hayley says
Hi, how did you measure out your portion? Did you actually fill up 1 yellow, 1 green, 2/3 red? I never know how to figure the portion sizes on recipes when they are all mixed together.
Nancylynn says
I actually measure everything while I am cooking, and then do some quick math to figure it out…so in this case, you should divide your pan into six equal portions. Does that make sense?
Cathy says
I would love it if you started sharing any “math” you do to calculate poriton sizes. I’m never sure how many servings your recipes make.
Nancylynn says
Sure! The servings/serving size should always be at the top of the recipe card…
Amie says
Is there a recipe for the cilantro yogurt sauce?
Kerri Bachand says
I have made a similar sauce with greek yogurt, fresh lime juice, a little garlic and sriracha. I didnt add cilantro, but you totally could.
Elaine says
Mexican Lasagna in picture looks like more tortilla than 8 halfs.
want to make this following your recipe
Also where can we find the cilantro yogurt sauce
Elaine
Nancylynn says
Hi Elaine – it’s 8 tortillas, cut in half. So 16 halves. Also – here is the yogurt recipe! Mix plain Greek yogurt with a tsp of cumin, chopped cilantro, and the juice of one lime. And that’s it!
Jill Haltom says
How much Greek yogurt? 1 cup? 1 red container?
Nancylynn says
I would do 1/3 cup to make it a perfect 1 RED serving.
Rachel says
Could you freeze this? I’m guessing just bake longer, but wondering if you’ve ever done it. Thanks!
Nancylynn says
Yes! It freezes well – prepare, but don’t bake before freezing! Then, yes – it might take a little longer to bake, but not much.
Jessica says
I made this last night and it was amazing! Definitely a new favorite for the rotation. Thanks!
Nancylynn says
Yay!! Thank you so much, Jessica!!
Lenore Shorter says
Made this tonight. Absolutely fantastic. I am a bit confused on the container count though.. how do you figure this is only 1 yellow? I am not good at this 21 day fix stuff unless i keep it plain Jane which I’m am over , so i am trying to figure it all out. Thanks for any input.
Nancylynn says
Hi! So if you add up all the yellows – 4 yellow for the tortillas, and 2 yellows for the beans/corn, you get 6 yellow. And if you divide that by 6 servings, you get 1 yellow per serving! Yay!
Alexis says
100% 5 stars all around. Every time I think I’ve found my favorite, I try a new recipe. My husband voluntarily said he liked it and my Mother in Law said it was tasty (which is a big deal). Everyone went for seconds….soooo good.
This would be a great dish for entertaining guests too. Can’t wait to try the leftovers tomorrow for lunch!!
★★★★★
Joanie says
This is our absolute favorite 21DF recipe. How is there no blue with the cheese??
★★★★★
Nancylynn says
Yay! There is blue- I’ll fix the wording. It counts as 1 blue when using both the cheese AND avocado.
Tiffany says
I’m confused about the blue container, wouldn’t the cheese be counted as blue?
Nancylynn says
Yes, it is! I’ll fix the wording. It counts as 1 blue when using both the cheese AND avocado.
Allie says
This is one of my favorite recipes to make! The whole family loves this recipe!! Just wondering if the container counts change at all if you use the extra thin tortillas? My understanding is that you can have 3 of the extra thin corn tortillas for one yellow. That’s all I buy now! But don’t want to mess up my container counts!
★★★★★