Is it obvious we are on a serious Mexican food kick?!
Cheesy Mexican Lasagna (makes 6 servings):
1 tsp of coconut oil
2lb extra lean ground beef
1 medium onion, chopped (about 1 cup)
3 cloves of garlic, minced
5 teaspoons homemade Taco Seasoning (see recipe below)
1.5 cups of crushed tomatoes (with the addition of a sprinkle of cumin, coriander, chili powder, salt and pepper to give it some enchilada spiciness!)
4 ounces cream cheese, room temperature
4 oz 0% plain Greek yogurt
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chillies
1 cup of Allegro 4% lactose free high protein cheese, shredded
1/4 cup of chopped green onions (optional)
Taco Seasoning (makes 5 tsp):
1 teaspoon chili powder
3/4 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 tsp salt
1) Heat the coconut oil in a large saute pan/pot over medium-high heat. Add in the onion and saute until starting to soften (3 mins), add in the garlic, taco seasoning and the beef and brown until cooked through. Then drain the fat and stir in the enchilada sauce.
2) In a medium bowl, blend the cream cheese, egg, yogurt, spinach and chillies until smooth. In a 9×11″ baking dish, layer half of the meat sauce then spread the cheesy spinach mixture over the meat layer. Top with the rest of the meat sauce, sprinkle with the shredded cheese and bake at 350º about 30 minutes until hot and bubbly. Top with green onions and serve with a side of beans, a baked potato like we did or rice works too!
Macronutrient Breakdown (per serving):
Calories-408
Fat-20g
Carbohydrates-11g
Protein-42g
