Mexican Lasagna

Ingredients

• 1 tablespoon grapeseed oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 1 pound ground turkey
• 2 tablespoon tomato paste
• tablespoon taco seasoning
• 2 cup frozen corn kernels (about 10 ounces)
• 1 (7-ounce) can diced green chiles, drained, drained
• 2 enchilada sauce
• Kosher salt
• 8 ounce Monterey Jack cheese, shredded (2 cups)
• 8 ounce mild cheddar cheese, shredded (2 cups)
• 18 (5- to 6-inch) corn tortillas
• 1 (16-ounce) can refried beans

Directions

1. Preheat the oven to 350F.
2. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until the onions are translucent and slightly softened, about 4 minutes.
3. Add turkey and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Stir in 2 tablespoons tomato paste and 1 (1-ounce) packet taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.
4. Stir in 2 cups frozen corn kernels and 1 drained (7-ounce) can diced green chiles, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat.
5. Reserve 1 cup enchilada sauce from 2 (10-ounce) cans. Stir the remaining enchilada sauce into the beef mixture. Taste and season with kosher salt as needed.
6. Mix 8 ounces shredded Monterey Jack and 8 ounces shredded mild cheddar cheese together in a medium bowl.
7. Spread 1/2 cup of the reserved enchilada sauce in the bottom of a 9x13-inch baking dish. Arrange 6 of the corn tortillas in an even layer on top (they can overlap). Dollop and spread 1/2 of 1 (16-ounce) can refried beans (generous 3/4 cup) evenly over the tortillas. Spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with 1/3 of the cheeses (1 1/3 cups). Repeat layering the tortillas, refried beans, beef mixture, and cheeses. Top with the remaining 6 tortillas. Spread the remaining 1/2 cup enchilada sauce over the tortillas, then sprinkle with the remaining cheese.
8. Place the baking dish on a rimmed baking sheet. Bake until the cheeses are melted and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. Serve with desired toppings.