Monday, March 22, 2010

Mexican Lasagna - Time to Get Ready for Cinco de Mayo

The time has come to start perfecting your recipes for Cinco de Mayo. I create a low-fat Mexican Lasagna recipe to help you keep up with your New Year's Resolution as well as help the kids eat their vegetables.
I must advise you to be extra careful when chopping all of the vegetables. I made the mistake of being in a rush and losing my technique when chopping which resulted in a nice slice of the finger. When you are cooking and don't have a bandage you can do like i did and grab a paper towel, wrap it around your wound, and tape that bad boy on.

Mexican Lasagna – Time to Get Ready for Cinco de Mayo

3 Gals and a Kitchen

8-10 tortilla shells (I used whole wheat, low carb)
4 TBSP extra virgin olive oil
1 ½ lb ground beef (I used very lean ground beef)
½ large red onion, chopped
¼ c chopped green chilies
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
Red pepper seasoning
2 tomatoes
2 c sharp cheddar cheese
2 c Mexican cheese mix
1 c lettuce (shredded)
1 16oz can refried beans
1 avocado, peeled/sliced
4 scallions, diced
Sour cream
Salt & Pepper to taste

Preheat the oven to 425
In a large skillet over medium-high heat, add 2 TBSP olive oil, spread. Add ground beef, red, yellow, and green peppers, red onion, green chilies, cumin, red pepper seasoning, and chili pepper. Let the ground beef brown and then add tomatoes.
Meanwhile, take a 9*13 shallow baking dish add remaining olive oil, spread. Place enough tortilla shells to cover the bottom without overlapping (you may cut the tortilla shells to make it fit snug and easy to layer). Now start building your lasagna: spread refried beans on the tortilla shells, sprinkle a layer of cheese, add shredded lettuce, meat mixture, sprinkle another layer of cheese. Repeat: tortilla, beans, lettuce, meat, cheese…do this until you have used all your meat mixture. Sprinkle the remaining cheese on top and bake for 12-15 minutes until the cheese has melted and browned.

Top with avocado, sour cream, and scallions and serve.

**I did not use avocados because the grocery store did not have any ripe ones**


  1. This looks really good! I think I'm going to try it :)

  2. Alli, let us know how it turns out for you and if you decide to add your own touch to the recipe :)