Tuesday, August 3, 2010

Mexican Lasagna

We just got home from a mini-vacation and our pantry was pretty sparse.  We did have fresh cilantro and avocado so I decided to make a quick go-to dish...Mexican Lasagna.  It's an idea that I got from Rachael Ray.  You can make it with whole wheat tortillas too.  I often add diced zucchini, squash, red bell pepper or corn, whatever we have on hand.  Modify this recipe and make it your own.

Recipe: (serves 4-6)
1 -1 1/4 lbs ground turkey
1 small onion, chopped
2 Tablespoons Chili Powder
1 Tablespoon ground Cumin
1 (15oz) can diced tomatoes with their juice
1 cup taco sauce
1 (15oz) can black beans, drained & rinsed
6-8 tortillas
1 cup cheddar cheese, shredded
1/4 cup fresh cilantro, chopped

1. Preheat oven to 425'F.  Cook turkey in skillet, breaking up until cooked through and no longer pink, drain excess fat.  Add diced onion, chili powder and cumin, stir to combine.  Once onion is cooked and translucent, add tomatoes, taco sauce and beans.  Heat mixture through about 2-3 minutes.  Season to taste if needed.

2. Tear tortillas in quarters.  Spread half of the turkey mixture into the bottom of a 13x9 baking dish, spread evenly.  Cover with tortilla triangles, covering meat mixture completely.  Spread remaining half of the meat mixture over the tortilla layer and cover that with remaining tortillas.  Sprinkle cheese on top.  Bake 12-15 minutes until cheese is melted and tortillas are golden.  Top with cilantro and serve.

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