Mexican Lasagna

June 26, 2009

Found at

1 1/2 lbs ground turkey
1 cup each diced red onion and diced green bell pepper
2 tsp minced garlic
1cup canned black beans drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
1/4 tsp black pepper
2 tbsp fresh minced cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 cups shredded nacho/mexican cheese
1/4 cup green onions
1 cup light sour cream

Preheat oven to 375 f. Spray a 9 x 13-inch casserole dish and set aside.

In a large, non stick pot or skillet, cook ground turkey, onions, green pepper and garlic over medium – high heat until meat is no longer pink. Break up any large pieces of turkey as it’s cooking.

Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bing to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

To assemble lasagne, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting to fit the dish. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle with remaining cheese and top with green onion.

Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagne stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

makes 8 pieces


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