Mexican Lasagna

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1 1/3 lbs ground turkey breast; 2 tablespoons chili powder; 2 teaspoons cumin; 1/2 cup red onion, chopped; 1 (4 ounce) can diced green chilies; 2 garlic cloves, minced; 2 cups salsa; 1 cup taco sauce, medium; 1 (3 7/8 ounce) can sliced ripe olives, drained; 1 (15 ounce) can black beans, drained; 1 cup frozen corn kernels; 8 burrito-size flour tortillas (I use Jalapeno-Cheddar); 2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded

Submitted by Stacee R.

"From Rachael Ray"

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Ready In:: 30mins
Ingredients:: 14
Serves:: 6

ingredients

3 tablespoons extra virgin olive oil
1 ¹⁄₃ lbs ground turkey breast
2 tablespoons chili powder
2 teaspoons cumin
¹⁄₂ cup red onion, chopped
1 (4 ounce) can diced green chilies
2 garlic cloves, minced
2 cups salsa
1 cup taco sauce, medium
1 (3 7/8 ounce) can sliced ripe olives, drained
1 (15 ounce) can black beans, drained
1 cup frozen corn kernels
8 burrito-size flour tortillas (I use Jalapeno-Cheddar)
2 ¹⁄₂ cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded

directions

Preheat oven to 425 degrees.
Preheat a large skillet over medium-high heat.
Add 2 T olive oil.
Add turkey and season with chili powder, cumin, red onion, green chilies and garlic.
Brown the meat, about 5-7 minutes.
Add salsa and taco sauce.
Add black beans, corn and olives.
Season with salt and simmer the sauce for a few minutes to take the raw edge off the spices and allow the flavors to meld.
Coat a 9 x 13 baking dish with remaining olive oil.
Cut the tortillas in half or quarters to make them easy to layer with.
Build lasagna in layers of meat mixture, then tortillas, then cheese.
Repeat: meat, tortilla, cheese again.
Bake lasagna 12-15 minutes until cheese is brown and bubbly.

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Reviews

I loved this recipe!! It was delicious and it froze really well. I did make a couple of small changes due to ingredients I had on hand. I used kittencals enchilada sauce and I added a can of drained diced tomato with green chilis in it instead of the salsa and taco sauce. I used canned corn (drained) and omitted the onion (hubs doesn't like them) I also used reduced fat cheese and reduced the amount to about a cup and a half. To make it even healthier I used mission carb watch tortillas which have 11 grams of fiber per tortilla! I topped it with a little sour cream before serving and it was delicious! This ended up being a low fat, high fiber dish that almost had me go back for 3rds! Thanks so much for the recipe!

rebellemichelle
***Made for PAC Spring '08*** LOVED THIS!!!! Only change was the ripe olives - I had to leave them out, DH doesn't like them. Other than that, followed recipe exactly. And we both loved it. I will be making this again. My stepson and his wife will be coming to visit in a few weeks, and I will make this for them - but next time I will have to make it without the meat since they are semi-vegetarians. But all in all, it was great.

Becky in Wisconsin
Very nice tasting mexican lasagna! I only used about 1 teaspoon of cumin and red kidney beans instead of black beans. Easy to make and put together. We topped with a dollop of sour cream and salsa to serve. Thank you rickoholic83 for posting this recipe!

lauralie41

Tweaks

Very nice tasting mexican lasagna! I only used about 1 teaspoon of cumin and red kidney beans instead of black beans. Easy to make and put together. We topped with a dollop of sour cream and salsa to serve. Thank you rickoholic83 for posting this recipe!

lauralie41