Southwest Lasagna

My friend Eggface has done it again! She is phenomenal. If you have never visited her site, please do. You will walk away with a new understanding of WLS and still being able to eat successfully! This is her recipe, and of course my pics! Kudos to Eggface!



Shelly's Southwest Lasagna


1/2 lb. Ground Beef
1 yellow Onion, diced
2 green Onions, diced
1 (15 oz.) can Black Beans, drained
1 cup frozen Corn
1/4 cup Salsa
1 Tablespoon Tomato Paste
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 teaspoon Ground Cumin
Olive Oil


For the cheese sauce:
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups Milk
1/2 cup Sour Cream
1 cup Shredded Cheese, Mexican blend
Salt & Pepper
1/2 cup Shredded Cheese, Mexican blend (divided use in layers)
4 Mission Whole Wheat Carb Balance Tortillas


Saute ground turkey. Drain and set aside. Saute onions till golden. Add black beans, corn, salsa, tomato paste, and seasonings. Add beef back to pan and stir to combine. Turn off heat. Set aside. Make cheese sauce: In a saute pan make a roux of butter and flour. Slowly add milk stirring constantly. When you see bubbles and sauce begins to thicken slightly add sour cream and cheese and season to taste. Remove from heat.


Assemble: Place two tortillas in a greased pyrex dish. Spoon 1/2 meat mixture on top. Spoon 1/2 cheese sauce on top. Sprinkle with 1/2 cheese. Place two more tortillas on top. Press down slightly. Repeat layers ending with a sprinkling of shredded cheese. Bake at 350 for 30-35 minutes until golden.