Mexican Lasagna

I’ve been craving Mexican food lately and thought this would be great way to enjoy some delicious food and eat from our pantry. I only needed to pick up corn tortillas, but I had everything else in the house.

The recipe came together really quickly and gave us enough for leftovers and a couple lunches for me. I love the mix of corn and black beans and my kids didn’t even know I used ground turkey instead of beef. I love swaps like that!

Mexican Lasagna | Join Us, Pull up a Chair

1 Tbsp olive oil
1 cup green bell pepper, diced
1 cup onion, diced
1 jalapeno pepper, finely diced
1 1/2 lb ground turkey
15 oz can crushed tomatoes
1 1/2 Tbsp cumin
1 tsp chili powder
1 1/2 tsp paprika
1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
15 oz can corn, drained
15 oz can black beans, drained and rinsed
2 cup shredded cheddar cheese
12 corn tortillas

Preheat your oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray and set aside.

In a large skillet, heat the oil over medium heat and then add the peppers and onion. Saute for 5 minutes or until the veggies are almost cooked. Add in the turkey and cook for an additional 10 minutes. Stir in the crushed tomatoes and simmer while you make the spice mixture.

In a small bowl, combine all the spices and then sprinkle into the skillet. Allow to simmer for an additional 5 minutes.

In the baking dish, start by layering a third of the meat mixture. Top with 6 tortillas, half of the corn and beans and then 1 cup of cheese. Repeat with another layer of tortillas, the turkey, corn, beans and top with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 5 minutes. Allow to rest 10 minutes before serving.

Source: Gluten Free with LB

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