Mexican Lasagna

63

1 Pound Lean Ground Beef

1 Large Carrot, Shredded (About A Cup)

One 16 Ounce Jar Salsa

One 15 ½ Ounce Can Black Beans, Drained And Rinsed

One 10 Ounce Bag Of Frozen Corn Kernels, Thawed (About 2 Cups)

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

Five 8-Inch Whole Grain Flour Tortillas; Cut In Half

One 16 Ounce Container Of Low-Fat Cottage Cheese

1 ½ Cups Pre-Shredded Reduced Fat Cheddar Cheese

 

Pre-heat oven to 375 degrees Fahrenheit. Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until no longer pink and thoroughly cooked through and through, about 8 minutes.  Drain excess fat.  Add the salsa, black beans, corn, chili powder, and cumin to the skillet and stir combine. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9×13 inch baking pan.  Layer half the tortillas over the meat, allowing them to overlap.  Spoon half of the cottage cheese and ½ cup of the Cheddar cheese over the tortillas and spread evenly.  Place 2 more cups of meat mixture over the cottage cheese.  Layer with the remaining tortillas and cottage cheese.  End with the meat mixture.  Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 35 minutes.

 

Nutritional Analysis 1 ¼ cup serving: Calories:  340    Fat: 7 grams    Saturated Fat:  2.5    Sodium:  880 mg     Fiber:  7 grams