Healthy Cinco de Mayo: Mexican Lasagna made over by Everyday Health Recipe by Anne-Marie

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Ingredients

Total Fat: 64.39g
Cholesterol: 182mg
Sodium: 914mg
Total Carbs: 47.49g
Dietary Fiber: 6.18g
Sugars: 1.67g
Protein: 44.82g
CHEF JILL
NUTRITION FACTS
Servings: 10
Amount Per Serving
Calories: 391
Total Fat: 11.38g
Cholesterol: 78mg
Sodium: 761mg
Total Carbs: 40.48g
Dietary Fiber: 8.77g
Sugars: 4.77g
Protein: 31.44g
CHEF AIDA
NUTRITION FACTS
Servings: 8
Amount Per Serving
Calories: 643
Total Fat: 20.96g
Cholesterol: 38mg
Sodium: 1371mg
Total Carbs: 78.06g
Dietary Fiber: 10.99g
Sugars: 5.30g
Protein: 30.21g
Original recipe
Used 2 pounds full fat ground beef
Used 24 corn tortillas
Used 2 cups full fat mozzarella cheese
Used 2 cups full fat shredded Colby cheese
Used pre-packaged taco seasoning with sodium and additives
Jillâs recipe
Used skinless boneless chicken breasts instead of beef
Added black beans for protein and fiber
Cut corn tortillas down to 12 instead of 24
Replaced high fat cheeses with fresh queso fresco (lower in fat and sodium)
Added lots of spices with no calories instead of using âtaco seasoning packetâ
Added lots of vegetables: onion, celery, carrot, bell pepper, garlic, spinach, and fresh tomato salsa
Aidaâs recipe
Replaced ground beef with ground white meat chicken breast and reduced to 3/4 pound
Added low fat refried beans for protein and fiber
Used whole wheat tortillas instead of corn tortillas to add fiber
Used 3/4 cup of part skim mozzarella instead of 2 cups (eliminated Colby)
Added lots of vegetables: corn, garlic, scallions, and salsa verde
Add Greek yogurt and fresh avocado for creaminess and good natural fat