Mexican Lasagna #2

Adapted from A Celebration of Cooking in America

  • 5 whole whole wheat tortillas, halved
  • 1 lb ground chicken breast
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 15 ozs reduced sodium pinto beans, drained and rinsed
  • 8 ozs no-salt-added tomato sauce
  • 1 1/4 ozs taco seasoning mix
  • 4 ozs cheddar cheese, shredded
Preheat oven to 350. Prepare a 11"x7" dish with cooking spray. Layer half the tortillas onto bottom of dish; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Add beans, tomato sauce, and taco seasoning mix. Mix well and heat through. Spread half the chicken mixture evenly over top tortillas in dish. Repeat with remaining tortillas and chicken mixture. Sprinkle cheese over top. Bake for 30 minutes.
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Posted: 3/30/2005
Mexican
Rated by 2 users (5.00)
WW Points* : 4.28
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 225
Calories from Fat 74 (33%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g 16%
Sodium 626mg 26%
Potassium 127mg 42%
Total Carbohydrate22g 7%
Dietary Fiber 9g 36%
Sugars 2g
Protein 21g 36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.