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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Mexican Lasagna–Modified **

12 ounces sirloin steak, trimmed, ground 1 cup fat-free sour cream
12 ounces chunky salsa 8 ounces fat-free cheddar cheese, grated
6 nonfat flour tortillas 1/2 head of iceberg lettuce, chopped
15 ounces fat-free refried beans 2 tomatoes, diced
  3 green onions, finely chopped
  1. Brown beef in a nonstick skillet that has been sprayed with vegetable cooking spray.
  2. Spread salsa in the bottom of a 9"x13" pan.
  3. Layer tortillas, beans, meat, sour cream, and cheese. Repeat.
  4. Cover with foil and bake at 350° for 30 minutes.
  5. Top with vegetables just before serving.
Serves 8 Nutrition Facts
Calories: 223 Saturated Fat: 0.8 gm
Carbohydrate: 27 gm Fiber: 7 gm
Cholesterol: 34 mg Protein: 25 gm
Fat: 2 gm Sodium: 703 mg

** Mexican lasagna can be made healthier by using ground sirloin steak that has been trimmed of all visible fat. You can ask the butcher to do this for you, or trim and grind yourself. Use just a little less meat which will probably not be missed. Nonfat tortillas and fat-free cheddar cheese and sour cream can be substituted for the traditional forms. This lowers the fat content very well. By choosing to top the casserole with lettuce and tomatoes and a little green onion you will add fiber and the nutrients found in fresh vegetables.

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