Taco Lasagna Makeover

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Note to self that we do not need a Sams Club size-bag of corn tortillas. Since we had corn tortillas coming out of our ears, we had to get creative to use them up! Made a couple batches of a healthier Mexican lasagna that turned out great. Cut back on the cheese and subbed out the sour cream or non-fat plain Greek yogurt for a boost of protein. Enjoy!

  • 1-2 chicken breasts, cubed
  • 1 red pepper, chopped
  • 1/2 small onion, chopped
  • 1 can no-salt-added black beans
  • 1 can no-salt-added canned corn
  • 1 cup of your favorite salsa
  • 1 cup plain, low fat, Greek yogurt
  • 1 cup shredded cheese, halved
  • 18-20 corn tortillas
  • Suggested toppings: green onions, avocado slices, hot sauce, etc.

All you do:

  • Preheat oven to 375 degrees
  • In a large skillet, cook cubed chicken until cooked through.
  • Drain. Add red pepper and onion and cook until veggies have softened.
  • Stir in black beans, corn, and salsa. Let simmer for about 5-10 minutes.
  • Place chicken mixture in a bowl and stir in Greek yogurt and half of shredded cheese.
  • Place 6 tortillas into a 913 baking dish. Spread 1/3 of chicken mixture evenly over the tortillas. Repeat layers. Top the final layer with remaining shredded cheese.
  • Cover with foil and bake for 30 minutes, uncover, and bake for an additional 15-20 minutes or until cheese has melted.
  • Serve with any additional toppings such as green onions, hot sauce, etc.


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