This is a family favorite in our house and I make it monthly. It is so delicious and easy! I have made quite a few changes to the original to fit our preferences, since hubby doesn't eat vegetables. I also use ground turkey since I'm not a big red meat eater. It also cuts back the fat content - not that we are real concerned about that here in the South.
Mexican Lasagna
adapted from MyRecipes.com
Ingredients
1 pound lean ground turkey
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt-free chipotle seasoning blend (I use Mrs. Dash's)
1 (24-oz.) jar mild salsa
1 (15-oz.) can dark red kidney beans, drained
1 (10-oz.) can enchilada sauce
5-12 (6-inch) fajita-size flour tortillas
2 cups shredded Mexican four-cheese blend
Directions
Preheat the oven to 350.
Cook ground turkey over medium-high heat until it crumbles and is no longer pink. Toward the end of cooking the turkey add in the garlic, chili powder and Mrs. Dash's. Cook another 2-3 minutes.
Add in the salsa, kidney beans and enchilada sauce. Cook for 5-10 minutes or until heated through.
You can use an 8x8 or 9x13 depending on how much "filling" you want between the layers and/or how many you are feeding. I often squeeze all of this into an 8x8 to have less leftovers, but if you want to feed a crowd a 9x13 works too!
Grab your preferred pan and put about a cup of the turkey mixture on the bottom, add about 1/2 a cup of cheese and top with a layer of tortillas. I do not overlap mine and usually cut them in half to cover the cheese. Repeat this process 2-3 more times ending with cheese.
Cover the pan with foil and pop in the oven for 30 minutes. Uncover and cook 5 minutes more or until bubbly.
adapted from MyRecipes.com
Ingredients
1 pound lean ground turkey
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt-free chipotle seasoning blend (I use Mrs. Dash's)
1 (24-oz.) jar mild salsa
1 (15-oz.) can dark red kidney beans, drained
1 (10-oz.) can enchilada sauce
5-12 (6-inch) fajita-size flour tortillas
2 cups shredded Mexican four-cheese blend
Directions
Preheat the oven to 350.
Cook ground turkey over medium-high heat until it crumbles and is no longer pink. Toward the end of cooking the turkey add in the garlic, chili powder and Mrs. Dash's. Cook another 2-3 minutes.
Add in the salsa, kidney beans and enchilada sauce. Cook for 5-10 minutes or until heated through.
You can use an 8x8 or 9x13 depending on how much "filling" you want between the layers and/or how many you are feeding. I often squeeze all of this into an 8x8 to have less leftovers, but if you want to feed a crowd a 9x13 works too!
Grab your preferred pan and put about a cup of the turkey mixture on the bottom, add about 1/2 a cup of cheese and top with a layer of tortillas. I do not overlap mine and usually cut them in half to cover the cheese. Repeat this process 2-3 more times ending with cheese.
Cover the pan with foil and pop in the oven for 30 minutes. Uncover and cook 5 minutes more or until bubbly.
What would you do if you wanted veggies instead of beans?
ReplyDeleteThe original called for 1 cup frozen diced onion, red and green bell pepper, and celery and 1 (10-oz.) package frozen whole kernel corn, thawed. Honestly, there are green peppers and onions in the salsa so it might be overkill, but if you picked a less "chunky" style salsa there would probably be less veggies in the salsa. This would let you be able to add the above medley without it being overwhelming. You could also just add a Mexicorn mix that has peppers and corn. I hope this helps!
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