Receta Healthy Cinco de Mayo: Mexican Lasagna made over by Everyday Health

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Ingredientes

  • 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
  • Jill’s 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 “taco seasoning packet”
  • Added lots of vegetables: onion, celery, carrot, bell pepper, garlic, spinach, and fresh tomato salsa
  • Aida’s 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
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