Mexican Lasagna

So ok, before we start one note of caution: when you’re cooking chew gum. Seriously. Cuz I made this one this evening so I could photograph it and I was just a’tastin’ the ingredients. Now it is done…and beautiful…and yummy (I had a small nibble) and I’M TOO DANG FULL TO HAVE A SLICE!!!

Moving on…

Nik’s Mexican Lasagna


1 lb. lean ground meat (turkey, beef, chicken, whatever)
Optional but I used: 1 cup textured vegetable protein
1 small can of mild green chiles
1 small onion chopped
1 green pepper chopped
1 packet of taco seasoning
2.5 cups 2% Mexican blend cheese
1 can fat-free refried beans
1/2 a jar Enchilada sauce
Either 4 small low-carb, whole-wheat tortillas OR 2 Flat-out wraps (I used the Fit and Active brand multi-grain wraps from Aldi’s)
6 oz. chorizo sausage, either sliced or casings removed (I went for the latter)

Optional toppings:

Unflavored greek yogurt or low-fat sour cream


1. In a sprayed pan, sautee onions and green peppers until soft, add green chiles and warm through.
2. In a sprayed skillet brown ground meat and chorizo.
3. In a separate large bowl combine TVP with an equal amount of water. Add salt and pepper and stir to incorporate.
4. Combine meat mixture, veggie mixture and TVP in the large bowl with taco seasoning.
5. In a 13×9 casserole dish spread a layer of the meat mixture. Top with a enchilada sauce, refried beans, then cheese cover with one of your wraps (trim it if it is too big for your casserole dish). Repeat your layering so that you end up with the top layer being cheese which should come level with your casserole dish.
6. Bake in a 350 oven for 30 minutes.
7. Extract and remove from heat. Allow to cool about 10 – 15 minutes before cutting

Just finished lasagna out of the oven. Mmmmmm…

This stuff is YUMMY. Now for the carbophobes out there, you CAN substitute the wrap/tortilla action with something like zucchini but I wouldn’t. Why? If you use flat-outs or the Aldi’s brand you are getting not a lot of carbs (You use 2 for the whole lasagna and each has 17g of carbs, 9 of which come from fiber. And 100 calories. So really, you’re not getting many calories OR carbs and in return you are getting good fiber, k? So breathe and eat yer damn carbs!

For those of you obsessed with stats, here are the stats using MY INGREDIENTS. Yours may vary.

And if your mouth is watering at this, check out some other Mexican inspired favorites of ours:

Fiesta Tuna boats
Chicken enchiladas
Taco casserole (scroll down for the recipe)

Next up: We travel down to the bayou to offend the sensibilities of good Cajuns with WLS friendly shrimp ‘n grits!


  1. I made this tonight and it got rave reviews from my family and pouch! I was a little confused because it called for refried beans and did not tell you how to use them. Also there was no temperature to set the oven given. So I put it on 350 and watched it. Done in about 20 minutes.

  2. Hey Melissa,

    Sorry about that! I fixed the post. The beans are a layer in the lasagna (sort of like ricotta would be in an Italian lasagna). You were spot on with teh 350 oven. Usually I only use higher temperatures when I am roasting things. Great job! Did you get a pic of it? If so, send it to us at!

  3. No pics because it was inhaled so quickly! I used the refried beans by spreading them on the tortillas. Next time I will use them as a layer all by themselves.

  4. Well if that isn't an endorsement, I dunno what is. Glad they enjoyed it!

  5. Please update the nutrition facts of this recipe !!

  6. The nutrition facts on this recipe are up to date using the ingredients I used. I don't give stats for individual use because your ingredients/portion sizes and mine may vary. They are to get a general idea of the makeup of the recipe. If you need help figuring out the stats on a recipe, please see here:

  7. "chew gum" ? ? ? LOL – perhaps that should be "chew gum – if it's allowed in your post-WLS life" For me, gum is right up there with drinking straws, carbonated beverages, and foods-that-make-you-go-"uh oh"… just sayin'!

  8. Dana,

    I write from my perspective. I trust you guys as grown folks to do what is according to your plan! But for what it's worth I was never forbidden to chew gum and I lost 155 lbs. So take that and 25 cents and you can buy…a pack of gum!

    Kidding. Seriously. As always, apply what's relevant, but always follow your plan.



  9. It doesn't say where you add the Taco Seasoning. I assume when cooking the meat?

  10. Good catch! I added it. It's actually when you combine the meat/TVP

  11. What is TVP?

  12. Texture Vegetable Protein