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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love Mexican and lasagna so combine the two and you have one of my favorite dishes! I use ground turkey and whole wheat tortillas to make it healthier and incorporate more fiber. Ingredients:
3 tablespoons olive oil |
2 lbs ground turkey |
2 tablespoons ground cumin |
2 tablespoons chili powder |
1/2 red onion, chopped |
1 (40 ounce) can stewed tomatoes or 1 (40 ounce) can diced fire-roasted tomatoes |
1 cup taco sauce or 1 cup salsa |
1 (15 ounce) can black beans, drained and rinsed |
salt |
8 large whole wheat tortillas or 8 large flour tortillas |
2 scallions, chopped |
2 1/2 cups mexican blend cheese or 2 1/2 cups monterey jack pepper cheese, shredded |
1 cup frozen corn |
Directions:
1. Preheat oven to 425 degrees.
2. In large skillet, cook turkey, red onion, and scallions in olive oil adding chili powder, cumin, and salt while cooking.
3. Add tomatoes and taco sauce.
4. Add black beans and corn and heat through.
5. Coat 9 x 13 casserole dish with non-stick spray (like Pam).
6. Cut tortillas in half or quarters to layer.
7. Build layers - tortilla, mixture, cheese, tortilla, mixture cheese.
8. Make two layers, ending top layer with cheese.
9. Bake 12-15 minutes until brown and bubbly.
10. Let sit about 5-10 minutes before serving.
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