Mexican Lasagne
Wednesday, September 29th, 2010It’s always nice to have a great recipe to make for others. No matter what the reason, maybe there was a recent birth, or a family member is sick or you just want to make your friend or neighbor a meal for no reason at all. When times like these occur make sure you have a delicious casserole recipe handy. It’s always best to make sure that it’s a dish that can be eaten right away or frozen (casserole freeze wonderfully) for a later day. Include reheat instructions and bake in disposable pans, like those aluminum pans in the three pack at your local market. I always like to include a little dessert as well for a little treat to finish the meal off nicely.
Mexican Lasagne
Ingredients:
- 3 T. extra-virgin olive oil
- 2 lbs ground turkey
- 2 T. chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-oz.) can black beans, drained
- 1 (14-oz.) can stewed or fire roasted tomatoes
- 1 c. frozen corn kernels
- Salt
- 8 (8 inch) flour tortillas
- 2 1/2 c. shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Directions:
- Preheat the oven to 425 degrees
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.
- Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut or tear the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese.
- Repeat: meat, tortilla, cheese again.
- Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
- Top with the scallions and serve.