Mexican Lasagna

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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!

Ingredients:

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

Preparation:

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.

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17 thoughts on “Mexican Lasagna

  1. This sounds delicious and I love Mexican food! As a newbie to the vegetarian world, though, I was wondering if you had any suggestions for veggie alternatives?

  2. Pingback: March 2013: A Review | Once in a Blue Spoon

  3. I’ve made a version of this before, but I’m excited to try your version with cilantro, tomatillo and lime juice. I think those ingredients will send my standy-by dish to deliciosity levels!

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