Tex-Mex Lasagna
Kate
ingredients
- 1 pound lean ground turkey
- 1 cup diced onion, red and green bell pepper
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon salt-free chipotle seasoning blend
- 1 (24-oz.) jar mild salsa
- 1 (15-oz.) can dark red kidney beans, drained
- 1 (10-oz.) can enchilada sauce
- 1 (10-oz.) package frozen whole kernel corn, thawed
- 12 (6-inch)tortillas
- 4 cups (16 oz.) shredded Mexican four-cheese blend
- Toppings: sour cream, chopped tomatoes
directions
- 1
Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and turkey crumbles and is no longer pink.
- 2
Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
- 3
Use a lightly greased 13- x 9-inch baking dish. Layer one-third meat mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers and end with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
Source: Kate
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