Mexicorn Lasagna – Childhood Recipes Made Healthy
I say it all the time, but dieting shouldn’t mean cutting out all of the foods you love.
It shouldn’t mean constantly depriving yourself or having to only eat boiled chicken and broccoli.
You can, and should, enjoy the foods you eat while still getting the results you want.
That is why I wanted to share one of my favorite recipes I’ve tweaked from my childhood.
My mom would make Mexicorn Lasagna for us all of the time. And I loved it!
But when I started to be super conscious about trying to “diet,” I cut it out. It wasn’t “healthy” enough.
But the more I learned the more I realized there is a balance to it all and that to get results and be healthy, I didn’t need to only eat meat and veggies.
So I brought back recipes I’d loved and simply made little tweaks to them to help them hit my macros.
Below is my macro adjusted Mexicorn Lasagna!
1.5 lb 96% lean ground beef
3 medium zucchini
1 (15 ounce) cans tomato sauce
1 cup salsa (I like Trader Joe’s Chunky All-Natural)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 (16 ounce) carton fat-free cottage cheese**
2 eggs, slightly beaten
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic salt
12 corn tortillas
3/4 cup shredded cheddar cheese**
Additional salsa (optional)
Greek Yogurt (optional)
**Can use full fat, low fat or fat-free based on your macros that day even to hit them!
Preheat oven to 375°F. Lightly grease a 9×13 baking dish with oil of choice (I like avocado oil)
Heat skillet over medium heat and add ground beef. Brown meat and drain. Shred zucchini then add zucchini, tomato sauce, salsa, chili powder, and cumin to meat. Simmer, stirring frequently, 5 minutes.
In a mixing bowl combine cottage cheese, eggs, parmesan cheese, oregano, and garlic salt. Stir to mix well.
Arrange 6 corn tortillas on bottom and up sides of the 9×13, overlapping as necessary. Top tortillas with half of the meat mixture. Spoon cottage cheese mixture over meat.
Arrange remaining tortillas over cottage cheese, overlapping as necessary. Top with remaining meat mixture.
Bake in preheated oven at 375°F about 20-25 minutes or until hot and bubbly. Remove from oven as it begins to bubble and sprinkle with cheddar cheese. Return to oven for another 5-8 minutes to melt the cheese.
Protein: 45 grams
Carbs: 39 grams
Fat: 13 grams
You can eat this alone or even add a side salad or veggies if you want!
(This also happens to be one of my clients’ favorite recipes out of my Macro Cycling ACCELERATOR!)