Mexican Lasagna from

Well, welcome to March Sadness. My bracket is officially a disaster and my huskers lost on Friday.  I hate saying it, but the game was a train wreck. Especially when Coach Miles was ejected from the game because he was trying to point out that the shot clock wasn’t working. Yikes.

Somebody asked me why I love march madness and I think it’s the fact that I find it really inspiring. I love seeing teams that we’ve never heard of knock off the top seeded teams. Sure, I might not win a billion dollars, but I guess I’m a sucker for a good underdog story. That’s why it’s called March Madness people!

In order to properly console myself after the loss, I immediately turned to Mexican food. Well, first I treated myself to a coffee drink at Scooters and then I hit the kitchen to prepare a Mexican inspired dish. Welcome to my version of Mexican lasagna using lean turkey and corn tortillas. Instead of lasagna noodles, you would use white corn tortillas. Sorry about this shot below, but here’s how you would layer the tortillas.


Then add half the filling, add another layer of tortillas, then the rest of the filling and top with cheese, fresh tomatoes, and green onions. Bake for 30 minutes.

Mexican Lasagna from

Hmmm…..that’s pretty. How could that not make me feel better???

Healthy Mexican Lasagna from

Dish it up…..

Healthy Mexican Lasagna from

And that’s a slam dunk in a casserole dish.

Mexican Lasagna with Lean Turkey

  • 40 minutes
  • 15 ingredients
  • 8 steps


  • 1 pound 99% lean ground Turkey
  • 12 White Corn Mission Tortillas
  • 1 15 oz can Black Beans- no salt added, drained
  • 1 15 oz can Corn- no salt added, drained
  • 1 4 oz can chopped green chiles
  • 1 15 oz red kidney beans- no salt added, drained
  • 1 medium white onion, finely diced
  • 1 can diced tomatoes- no salt added, drained
  • 1/2 cup Low Fat Sour Cream
  • 2 teaspoons chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 oz bag Mexican cheese
  • 2 roma tomatoes, chopped
  • 3 green onions, chopped


  1. Preheat oven to 350 degrees
  2. In frying pan, cook ground turkey and set aside.
  3. Using a small food processor, chop white onion and canned diced tomatoes. Set aside.
  4. Prepare filling by mixing together turkey, onion and tomato mixture, black beans, corn, green chiles, red kidney beans, sour cream, chili powder, pepper, and salt.
  5. Using a greased 9 x 13 baking dish, start with layering 6 tortillas (see photo) then add half of the mixture, add another layer of tortillas (6 more), and then spread the remaining mixture on the top.
  6. Cover the top layer with 8 oz mexican cheese.
  7. Sprinkle fresh roma tomatoes and chopped green onion over the cheese.
  8. Bake 30 Minutes

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