(www.TheSingleMomClub.com) – If your family is anything like ours, ethnic food is on the menu several times a week. Putting new twists on traditional meals is one of my favorite things to do because it incorporates all the things that my family loves – or won’t eat.
Making Mexican Lasanga is one of those things. Here’s how to do it:
1 1/2 lbs ground turkey
4 large or 8 small flour tortillas (we used regular but you can use Gluten-Free or whole wheat)
2 cups tomato pasta sauce
1 cup canned black beans drained and rinsed
1 cup diced tomatoes
1 cup diced red onion
1 cup diced green bell pepper
2 tsp minced garlic
1/2 cup frozen or canned corn
1 1/2 tsp chili powder
1 tsp ground cumin
1 cup medium salsa
1/4 tsp black pepper
2 tbsp fresh minced cilantro
1 1/2 cups shredded nacho/mexican cheese
1/4 cup green onions
1 cup light sour cream
Preheat oven to 375 f. Spray a 9 x 13-inch casserole dish and set aside.
In a large skillet, brown the onions, green pepper and garlic and ground turkey over medium to high heat until meat is no longer pink.
Add chili powder, corn, black beans, tomatoes and cumin. Cook and stir for 2 more minutes. Add salsa, pasta sauce and black pepper. Bing to a boil. Reduce heat to low, cover and simmer for 5 minutes, stirring occasionally. If you like, add cilantro and remove from heat.
To assemble lasagna use the tortillas like pasta noodles but to keep the noodles from getting soggy, add meat at bottom of dish first then top with tortillas.
Spread about 1/3 sauce mixture over bottom of casserole dish.
Top with 1/2 the tortillas, overlapping and cutting to fit the dish.
Top with another 1/3 sauce mixture followed by 1/2 the cheese.
Cover cheese with remaining tortillas and the last of the sauce.
Sprinkle with remaining cheese and sprinkle green onion on top.
Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagne stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
makes 8 pieces
Number of Servings: 8