-
-
My review
Smothered Mexican Lasagna
Brenda Britten
"Great tasting and easy Mexican lasagna. Tastes like it was hard work."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 716 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
- In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
- Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 716 calories; 31.9 g fat; 63.9 g carbohydrates; 40.5 g protein; 190 mg cholesterol; 1660 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 200263 Ratings
-
-
-
-
-
Most helpful positive review
2/9/2003
Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese...
Most helpful critical review
5/21/2006
This was, to put it simply "Awful." For the time and effort spent I could of made "Real" lasagna.
Most helpful
Most positive
Least positive
Newest
2/9/2003
Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese...
6/23/2008
This really is a delicious and versatile recipe. This is the 3rd time I've made it now and this is how we've decided we like it best: 2 10 inch tortillas & then 1 halved tortilla on each side (...
1/4/2006
This was very yummy and the kids loved it! I did change a few things though, I used corn tortillas instead of flour, I decreased the water to about 1/2 cup, and I added pepper, chili powder, and...
5/9/2002
Great recipe. This is what a "lasagna" is supposed to be--all the others are just meat and noodles. The ricotta makes it a nice blend of Italian and Mexican. I finished the top with some shre...
5/1/2003
Oh my Goodness!! This recipe is AWESOME! And I don't even really LIKE Mexican food so much...I used half a packet of taco seasoning and added some cumin, chili powder and red and black pepper,...
7/24/2007
I totally changed this recipe.The changes I made were.... I toasted my tortillas until golden brown, used 1 can of Rotel tomatoes (diced tomatoes and chiles), added cumin, paprika, pepper and ga...
11/4/2007
Great recipe, I also changed it a bit. The most wonderful change was mashing up an avocado into the ricotta. Turned out a fantastic light green color. Changes I made: Added avocado to the ric...
6/29/2007
I've made this several times and will make it many, many, more times - consider it a staple! First, if you're using flour tortillas, take the time while prepping the other ingredients to toast t...