The other day I received an email from Shaun’s older sister Keri telling me about a fabulous recipe that she likes to make.
Mexican Lasagna!
After checking out the ingredients I knew that this was going to be a go to dish for us. The first time I made the recipe I attempted to substitute the tortillas with lasagna noodles and lets just say that it didn’t go how I imagined it. Needless to say, Shaun and I had this dish twice in one week just so I could stick with the version Keri gave me. The tortillas worked out much better than the lasagna noodles. I added a bottom layer of tortillas just so it would hold up better but they tend to be a little soggy but not too bad.
Keri found the original recipe from Rachel Ray but decided to make some changes of her own. I basically kept her recipe but cut it in half in some areas. Let me be the first to tell you that it’s not EASY photographing lasagna with lose meat. Hopefully I did this recipe justice because it is good.
ENJOY ~ Meagan
Mexican Lasagna
Instructions
Preheat the oven to 425 degrees.
Heat the olive oil in a pan over medium heat. Add the turkey, chili powder, cumin and red onion. Cook until turkey is almost brown and then add picante sauce, black beans, corn and fire roasted tomatoes. Sprinkle with salt.
Cut the tortillas in 3 strips to make them easier to layer. Build lasagna in the following layers: tortillas, meat, cheese, tortillas, meat, tortillas and then cheese.
Bake for 12-15 minutes.
Top with green onions.
Meagan’s Note:Tortillas may tend to get a little soggy on the bottom so if that bothers you then remove the bottom layer and start with the meat.
