Mexican Lasagna

  • 1/2 pound lean ground turkey or beef
  • 1 Tb. minced garlic
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green pepper
  • 2 Tb. Sliced black olives
  • 1/4 cup tomato paste
  • 1 package, 6-inch flour tortillas
  • 1, 4 oz. can diced green chilies, drained
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 cup salsa

Preheat oven to 350°F.

Cook turkey thru green pepper in nonstick pan over medium heat. When turkey reaches 180°F, (no longer pink) and crumbly, add olives, tomato paste and salsa. Bring to boil and then remove from heat. Spray 8-inch square baking pan with cooking spray, place tortilla on bottom, top with 1/4 turkey, 1/4 chilies, 1/4 cheese. Repeat process with other tortillas; bake 20 minutes until heated through, let rest 5 minutes before serving.

Makes 4 servings.

274 calories, 18 g. protein, 10 g. fat, 29 g. carb., 3 g. fiber.

Source: The Diabetes Holiday Cookbook, C. Leontos,2002.

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.