Tested till perfect Canadian Living Mexican Chili Lasagna
Photo: Mexican Lasagna
Photography by Yvonne Duivenvoorden

Canadian Living Mexican Chili Lasagna

Hearty and filling fare for hungry families.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe4 out of 5 based on 2 ratings.
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  • 1 can 1can(28 oz/796 mL) diced tomatoes
  • 6 cups (1.5 L) 6cups (1.5 L)Field Meal Chili recipe
  • 8 cups (2 L) 8 cups (2 L)baked tortilla chipbaked tortilla chips
  • 2 cups (500 mL) 2 cups (500 mL)light sour cream
  • 3 cups (750 mL) 3 cups (750 mL)shredded Cheddar cheese
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See recipe for Field Meal Chili

Reserving juice for another use, drain tomatoes well; set aside.

Spread 3 cups (750 mL) of the chili in 13- x 9-inch (3 L) glass baking dish. Sprinkle 3 cups (750 mL) of the chips over chili. Spoon 1 cup (250 mL) of the sour cream over chips. Spoon tomatoes over sour cream.

Layer with remaining sour cream, chips, then chili. Sprinkle with cheese.

Bake in 350°F (180°C) oven until bubbly and cheese is melted, about 45 minutes.

Nutritional Information Per serving: about

cal 671 pro 36g total fat 35g sat. fat 16g
carb 55g fibre 9g chol 89mg sodium 1,103mg

% RDI:

calcium 51 iron 31 vit A 28 vit C 33
folate 27
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