Monday, September 3, 2012

Mexican Lasagna

1 lb lean ground lean turkey
1/2 yellow onion, grated or finely chopped
2 tsp smoked paprika
1 tsp cumin
1 Tbsp chili powder
1/2 tsp black pepper
1 (14.5-oz) can diced tomatoes no salt added
1 (15-oz) can black beans, drained and rinsed
1 1/2 cups frozen sweet corn
1 (4-oz) can fire roasted diced green chiles
1 (10-oz) can enchilada sauce
12 (8-in) large whole wheat tortillas
12 oz Mexican cheese blend
6 oz can sliced olives, drained
2 scallions, finely chopped
2 Tbsp chopped cilantro


1. Preheat oven to 425°F.

2. In a large sprayed skillet, over medium high heat, cook the meat and onion until the meat is browned through.  Drain and place the meat and onion back into the skillet.  Add paprika, cumin, chili powder and pepper to skillet and stir well on medium heat. Add tomatoes, beans and corn. Stir to combine. Cook until it starts to bubble.

3. Spray an 8 x 11 baking dish with cooking spray.  Smooth 1/3 of the enchilada sauce over the bottom.  Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).

4. Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth 1/3 of the enchilada sauce over tortillas. Sprinkle ½ of the cheese on top. Sprinkle the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.

5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.


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