21 Day Fix Mexican Lasagna
This 21 Day Fix Mexican Lasagna is one of my family's all time favorite meals! And it makes great leftovers for lunch, too!
Servings: 6 servings
Calories: 409kcal
Ingredients
- 2 bell peppers
- 1 medium onion
- 1 1/2 lb lean ground sirloin beef, or other ground protein
- 2 tablespoons salt free taco seasoning
- 1 1/3 cups shredded cheddar cheese
- 3/4 cup refried beans
- 1/4 cup corn
- 10 oz mild Rotel
- Olive oil cooking spray
- 8 gluten free corn tortillas cut in half
Optional toppings
- Cilantro
- Sliced avocado or guacamole
- Diced jalapeno
- Lime
- Greek yogurt
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 optional diced jalapeños, fresh cilantro, avocado, Greek yogurt and a squeeze of lime and enjoy!
Notes
21 Day Fix: 1 YELLOW, 1 GREEN, 1 RED, 2/3 BLUE (optional - top with diced avocado to make 1 BLUE) (per serving)
WW link for personal points: Mexican Lasagna
Nutrition
Calories: 409kcal | Carbohydrates: 25g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 504mg | Potassium: 619mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1456IU | Vitamin C: 57mg | Calcium: 179mg | Iron: 4mg