Super Easy Mexican Lasagna

Ah, Mexican. A culinary cuisine I simply canNOT live without. This recipe is dedicated to those fast and furious week days when you don’t have much time to prepare dinner and/OR you’ve got the mex-crave blues. It’s also great for potlucks or family gatherings. I’m sure the kiddos will love it too.

I use ground turkey in this recipe simply because I adore the taste and texture much more so than ground beef. Plus ground turkey is lower in fat. It’s totally ok to have high fat especially because this is an “S” meal. However I’ve been on plan for about 4 months now and I’ve found that I can still enjoy S meals just as much without loading every S meal with tons of heavy fat. (I’m thinkin’ it also helps out in the long run for losing weight at a slightly faster pace. 😉 I encourage everyone to find their niche and enjoy the ride!)

photo 5

Get it while it’s HOT!










Layers: tortillas, meat, salsa

Layers: tortillas, meat, salsa










After adding cheese on top of salsa, bring on the tortillas

After adding cheese on top of salsa, bring on the tortillas.











After 2nd layer of tortillas, add meat, enchilada sauce and more cheese

Following the 2nd layer of tortillas, add meat, enchilada sauce and more cheese. Then bake this baby!

Super Easy Mexican Lasagna ~ S
Serves: 9x13 - Serves 7-8
  • 2lb Ground Turkey (or Ground Beef. I love the flavor of Ground Turkey plus it’s lower in fat.)
  • About 9 TBS Taco Seasoning (Still working on a homemade version. I used 1 ½ packets from the store. Sshh don’t tell.)
  • 4-5 Low Carb Tortillas (I use La Banderita 5net Carb)
  • 1 Cup Salsa
  • 1 (10oz) Enchilada Sauce
  • 1 ½ to 2 Cups Shredded Cheese (either Mexican blend or cheddar is fine – full fat or low fat is also fine.)
  1. Brown ground turkey, drain. Add taco seasoning. If using homemade seasonings, be sure to add about ½ cup to ¾ cup of water and bring to a simmer as it blends with the meat. If using packets, follow directions on back of packet.
  2. Grease 9x13 and spread 2-3 tortillas on the bottom.
  3. Spoon half of the turkey onto the tortillas then spread the salsa over the meat. Add cheese then last 2-3 tortillas on top.
  4. Spoon rest of turkey then pour enchilada sauce over the turkey. Lastly add cheese.
  5. Bake 350 for about 25 minutes or until bubbly.
  6. Optional: feel free to add shredded lettuce, low fat sour cream and/or black olives on top after baked!
I like to serve this with a big helping of steamed broccoli (sprinkled with Nutritional Yeast and Garlic Salt). I know, it’s not Mexican but it tastes guud to me!



  1. GiGi says:

    This recipe looks delicious! I am new to THM and wondering how it can be S with the low-carb tortillas? Is it because each serving keeps the carb count low enough to keep it from moving into crossover territory?

    • Jen says:

      Hi GiGi! Welcome to THM life! With the low-carb tortillas, you can have 1 whole tortilla (5g of carbs) in an S setting. With this particular casserole, you most likely are not even eating a whole tortilla in 1 serving, so don’t worry about over eating carbs! 🙂

  2. Karen Halley says:

    here is a recipe from a site I love. Link is below for her enchilada sauce.

    Homemade Taco Seasoning
    • 2 Tbsp chile powder
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp. dried oregano
    • 1 tsp. smoked paprika
    • 1 Tbsp. ground cumin
    • 2 tsp. salt
    • 1/2 tsp. ground pepper
    Mix all the above ingredients in a bowl and mix well to combine. Store in a glass bottle (preferred) or any air tight container. Label the container and write the name and date.
    As a rule of thumb, use 2 to 3 Tbsp. per 1 lb of beef. If you are making tacos, remember to add about 1/2 cup of water when you add the taco meat seasoning to the meat. Just simmer until most of the liquid has cooked out.

    Love her Enchilada Sauce- you will have to swap flour for THM plan.

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