I love having mexican night at our house. I try to make something different everytime. I think this Mexican Lasagna is now on the list of favorites; probably #1. This dish is super easy to make, and I’m sure the family will love. Instead of using pasta I used whole wheat tortillas. I hope you enjoy!
3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds of ground lean turkey meat
1 tablespoons chili powder
1 teaspoons ground cumin
1 small onion, chopped
1 (15-ounce) can black beans, drained
2 to 3 cups of green tomatillo salsa
1 cup corn
1 red pepper, diced
3 garlic cloves, minced
1 jalapeno, diced with seeds (optional)
Salt & Ground Pepper (to taste)
6 whole wheat tortillas
3 cups shredded Cheddar
2 scallions, finely chopped
1/2 cup of Ciliantro, chopped
Zzest and juice of 1 Lime
Sour Cream for topping
Preheat the oven to 400 degrees.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add ground turkey and season with chili powder, cumin, onion and garlic. Brown the meat, 8 minutes. Add tomatillo salsa, black beans, corn, red peppers, jalapenos and lime zest and juice. Heat the mixture through, 5 minutes then season with salt and pepper, to taste.
Coat a shallow baking dish with remaining extra virgin olive oil. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: Bake lasagna 15 minutes until cheese is brown and bubbly. Top with the scallions,cilantro and sour cream and serve.