Mexican Lasagna
Three layers of seasoned ground turkey, refried beans, taco sauce, and Monterey Jack cheese placed between flaky flour tortillas and baked. Served with sour cream, ripe red tomatoes, green onion, and lime wedges.
Serving size: 6 oz
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 350°F (325°F convection). |
| Santiago® Refried Beans |
1 1/2 bag
|
Pour beans into steamtable pan and cover with water. Cover; hold 25 minutes. |
| Water, boiling |
3 qt.
|
|
| Chicken or turkey, ground |
12 lb.
|
In nonstick skillet, cook chicken until browned. Stir in taco sauce; simmer 20 minutes, stirring occasionally. |
| Taco sauce |
3 qt.
|
|
| Monterey Jack cheese, shredded |
1 1/2 lb.
|
Combine refried beans, and next 3 ingredients. |
| Garlic powder |
1 tbsp.
|
|
| Cumin, ground |
1 tbsp.
|
|
| Vegetable oil cooking spray |
|
Spray in two 4-inch-deep full-size steamtable pans. |
| Salsa, chunky |
3 qt.
|
Combine next 2 ingredients; divide 1/3 between pans; spread over bottom. |
| Tomato sauce |
1 1/2 qt.
|
|
| Flour tortillas, 8- to 10-inch |
36
|
Lay 1/3 of tortillas between pans on top of sauce. Thinly spread 1/3 of bean mixture on top of tortillas; top with 1/3 of chicken mixture. |
| Cheddar cheese, shredded |
4 lb.
|
Sprinkle 2-1/2 cups cheddar cheese over each layer of chicken. Repeat layers. Finish with remaining salsa mixture, tortillas, beans, chicken, and cheese. Bake for 1 hour or until hot. Let sit 10 minutes before cutting each pan into 24 servings. |
| Sour cream (garnish) |
1 qt.
|
If desired, garnish with remaining ingredients. |
| Tomato, chopped (garnish) |
4 lb.
|
|
| Green onion, chopped (garnish) |
1 qt.
|
|
| Lime wedges (garnish) |
48
|
|
Nutritional Information Per Serving
| Calories — 659 |
Protein — 54.4 g |
Fat — 30.7 g |
| Carbs — 38.8 g |
Iron — 5.25 mg |
Sodium — 1721 mg |
| Potassium — 535 mg |
Zinc — 4.14 mg |
Vitamin A — 1046 IU |
| Riboflavin — 0.53 mg |
Niacin — 12.2 mg |
Calcium — 464 mg |
| Cholesterol — 154 mg |
Vitamin B6 — 0.66 mg |
Vitamin B12 — 0.80 ug |
| Thiamine — 0.17 mg |
Phosphorus — 519 mg |
New Recipe Search