Tomato Free Mexican Lasagna
Details
- Serving Size: 10
- Gluten-Free: True
- Weight Watchers: 9 Points
Cuisine
- Mediterranean
- Italian
- European
- lunch
- main course
- main dish
- dinner
Ingredients
- 8 smalls corn tortillas
- 1 pound extra lean ground beef
- 1 small onion, diced
- 3 large garlic cloves, minced
- 1 portobello mushrooms, minced
- 4 ounces can diced green chilies [use diced jalapenos if desire more spicy]
- 1 cup canned black beans, washed, drained
- 1 cup canned corn, drained
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 1/4 teaspoons cumin
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup plus ¾ c reduced fat shredded Mexican blend cheese
- 1 cup shredded iceberg lettuce
- avocado diced
Instructions
Add beef, onion and mushrooms and cook until meat is cooked through.
Drain if needed, I bought extra lean beef and there was no grease to drain today.
Add garlic and cook another minute.
Spray a 9 x 13 pan with non-stick cooking spray.
Lay half of corn tortillas on bottom of pan.
Add half of the beef mixture and 1/2 c of cheese.
Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese.
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