Mexican Lasagna - old
Ingredients
- 1 TBSP olive oil
- 1 C bell pepper red or green, finely chopped
- 1 jalapeno pepper finely diced
- 1 C sweet onion finely chopped
- 1½ lbs ground turkey (93/7)
- 15 oz can crushed tomatoes
- 15 oz can corn drained
- 15 oz can black beans drained
- 2 C shredded cheese cheddar, or dairy-free
- 12 corn tortillas
Spice Mix
- 1½ TBSP cumin
- 1 tsp chili powder
- 1½ tsp paprika
- ½ tsp garlic powder
- 1½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
Directions
Preheat oven to 350 degrees.
- In a large skillet over medium heat add oil, bell pepper, jalapeno, and onion. Saute for 5-7 minutes, or until almost cooked through.
- Add turkey to skillet and continue cooking for 6-8 minutes.
- Keep heat on medium and add crushed tomatoes. Let simmer on low for 5 minutes while fixing spice mix.
- Combine spice mix ingredients in a small bowl. Sprinkle into the skillet, stir, and let simmer for another 5 minutes.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray.
- Start layering the Mexican lasagna with ⅓ of the turkey meat mixture.
- Next, layer 6 tortillas, ⅓ turkey mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheese.
- Repeat with remaining tortillas, turkey, corn, beans and cheese. Place aluminum foil over baking dish and bake in preheated oven for 30 minutes.
- Remove aluminum foil and continue cooking in the oven for 5 minutes.
- Let sit for at least 10 minutes before serving. Enjoy!