Wednesday, March 16, 2016

Mexican Lasagna



A twist on a classic lasagna! Seasoned ground turkey, beans, corn, and cheese are layered between tortillas and served up like a classic lasagna. This easy dinner is on the table in just 30 minutes!

My husband is all about anything Mexican or TexMex so I'm always on the hunt for new ways to serve up some of the same ingredients :) I came across this (relatively old) recipe on Food Network and, after reading all the rave reviews, had to give it a shot. I wasn't expecting to like it!

Well, needless to say, it was a huge hit! Yes, the ingredients are some of the same ones I use in other favorite dishes but the lasagna format was new - and made it so easy to portion control and serve! It also makes a healthy portion in just 30 minutes - meaning you may even get two meals out of it. It's not fancy food but it's tasty, easy, and not straight from a to-go container. I call that a winner!

To save on calories (I had to justify all that cheese somehow!), I used ground turkey but you can sub in ground beef or ground chicken. Just make sure it's lean or drain it very well before adding the taco sauce.

Psst - taco sauce is not the same as salsa! You'll find it near the salsa or in the international food aisle. Typically it comes in mild and hot and either will work.


Mexican Lasagna
2 tablespoons olive oil
1 lb ground turkey (lean)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 cup diced onion
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce) jar taco sauce (either mild or hot, your preference)
1 cup frozen corn kernels
12 corn tortillas
3 cups shredded cheddar or Monterey Jack cheese, divided

Preheat oven to 425 and lightly spray a 9x13 baking dish. Set it aside.

In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the ground turkey, chili powder, cumin, and diced onion. Stir, breaking up the meat, until browned and evenly seasoned. Add the taco sauce and stir to combine. Add the black beans and corn and heat through, 2-3 minutes. Season with salt to taste.

Spread 4 corn tortillas in the bottom of the prepared baking dish, overlapping if needed. Spoon a layer of meat/bean mixture on top followed by about 3/4 cup cheese. Repeat twice more, resulting in 3 layers, with cheese finishing on top. Sprinkle any remaining cheese on top. 

Bake for 12-15 minutes or until the cheese is browned and bubbly. Serve hot.

Source: adapted from Rachael Ray

1 comment :

  1. What a smart idea! I do a similar thing because I get so tired of boring ol' tacos, haha!

    ReplyDelete



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