Mexican LasagnaSubmitted by: CHEF_MEG
IntroductionSpice up an Italian classic, and have it on the table in half the time! Spice up an Italian classic, and have it on the table in half the time!
1 pound (16 ounces) 99% lean ground turkey breast*
1 large white or yellow onion, chopped (about 1 cup)
1 large red chili pepper diced, (about 1 cup)
1 cup frozen corn kernels
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 teaspoons chili powder
Zest and juice of 1 lime, divided
1 1/2 cups low-sodium marinara sauce, divided
1 can (15 ounces) fat-free refried beans
1 can (15 ounces) black beans, drained and rinsed
4 (7-inch) corn tortillas, cut into strips
1/2 cup queso fresco, crumbled
*You could swap in extra lean beef or ground chicken breast, leftover cooked chicken or beef, or even omit it for a vegetarian dish.
Brown the ground turkey and chop your veggies ahead of time to save time.
Whole wheat flour tortillas work well in this recipe, too.
Queso fresco is a mild white Mexican cheese. You could swap in Monterey jack or cheddar.
Over medium-high heat, brown the turkey in a large skillet coated with nonstick spray. Break up the turkey with the back of a spoon as it cooks.
When the turkey is no longer pink, add the peppers and onions. Cook for four minutes, stirring often, until the vegetables are soft.
Stir in the spices and corn. Cook for two minutes, then stir in the lime juice and 1 cup of the marinara sauce. Remove from heat.
Spread the refried beans in the bottom of the baking dish.
Layer on the black beans, the meat and vegetables, then the tortilla strips.
Cover with the remaining sauce and the cheese.
Bake, uncovered, for 15 minutes, until the cheese melts and the casserole is bubbly.
Garnish with lime zest before serving.
Serving Size: Makes 6 one cup servings
Photo credit: PhotoKitchen.net