Mexican Lasagna (For 6 people)
2 Tbsp EVOO or canola oil
1 lb ground chicken, ground turkey or lean ground beef
2 Tbsp chili powder
2 tsp ground cumin
1/2 red onion, chopped
14-15 oz crushed or stewed tomatoes
5oz taco sauce- your preference on the heat (not salsa!)
15 oz. can black beans (drained)
1 cup frozen corn kernels- optional
1 package of burrito sized tortillas, plain or spinach flavored
2-3 cups shredded Colby Jack or Pepper Jack cheese
Green onions, chopped
Sour cream
Preheat oven to 425
Preheat a large skillet over medium high heat. Add the oil then the ground chicken/turkey and season with the chili powder, cumin, and red onion. If you use ground beef, no oil is needed and drain the meat before the seasoning and red onion is added. Brown meat and then add the tomatoes, beans, taco sauce, and corn. Heat through for 3-5 minutes.
Spray a 10x7 glass casserole (2-2 & 1/2 qrt) with non-stick spray. Cut the tortillas in half to make them easier to layer. Build lasagna in layers of meat mix, tortillas, and then cheese. Repeat: meat, tortillas, and cheese again. For the top layer of cheese, keep it mainly centered or the edges or the tortillas will not get very crispy. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Let rest 5 minutes before serving. Finish with a dollop or sour cream and a handful of chopping green onions.
**You can make a 13x9 casserole by doubling everything- doubling the beans is optional. **
Enjoy!
