Lightened-up Tex-Mex mmm

With a few clever swaps, it's easy to give these delicious favorites a better-for-you upgrade

Layered Tortilla Bake

This South-of-the-Border spin on lasagna starts with lean ground turkey instead of beef and flour tortillas instead of noodles

1 lb. ground turkey

1 onion, chopped

1 Tbs. chili powder

1 (15.5 oz.) can red kidney beans, rinsed, drained

1 (11 oz.) can Mexicorn, drained

11⁄2 cups shredded Mexican 4-cheese blend, 6 oz.

3⁄4 cup taco sauce, from 8-oz. jar

3 soft taco-size flour tortillas

1 avocado, peeled, pitted, diced

1⁄4 cup grape tomatoes, halved

2 Tbs. fresh cilantro leaves

Heat oven to 350°F. Coat 8"x3" springform pan and nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add turkey, onion and chili powder; cook, stirring, until browned 7–8 min.

Remove from heat; stir in beans, Mexicorn, 1 cup cheese and taco sauce. Place 1 tortilla in bottom of springform pan. Top with half of turkey mixture, then 1 tortilla and remaining turkey mixture. Top with remaining tortilla and 1⁄2 cup cheese. Bake until filling is hot, 25 min. Heat broiler; broil until lightly browned, 2 min. Cool slightly. Remove side of pan. Transfer to serving platter. Top with avocado, tomatoes and cilantro.

Servings: 6. Active time: 25 min. Total time: 1 hr. Calories: 470 Protein: 26g Fat: 24g (9g sat.) Chol.: 85mg Carbs.: 36g Sodium: 890mg Fiber: 6g Sugar: 8g

Fish Tacos

Thanks to the air fryer, breaded fish turns out just as crunchy as the original-sans the oil