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Mexican Lasagna

 
 

Shopping List

  • GROUND TURKEY: 1 Pound 

  • Chopped onion: 1 Cup 

  • Chopped green pepper: 1/2 Cup 

  • Garlic, minced: 2 Cloves 

  • Tomato sauce: 1 (15-Ounce) Can

  • Salsa: 1 (12-Ounce) Jar 

  • Ground cumin: 1 Teaspoon 

  • Flour tortillas, 2 tortillas quartered: 6 (8-Inch) 

  • Sliced green onions: 1 Cup 

  • Sliced ripe olives: 1 (4-Ounce) Can 

  • Reduced-fat Monterey Jack cheese with jalapenos, grated: 8 Ounces

Directions:  

  1. In large skillet, over medium-high heat, sauté turkey, onion and green pepper for 5 minutes or until turkey is no longer pink. Add garlic and cook for about 30 seconds or until fragrant. Add tomato sauce, salsa and cumin. Bring to a simmer. Reduce heat to low, cover and gently simmer 10 minutes.  

  2. In (9-X 13-inch) baking dish, lightly coated with vegetable cooking spray, spoon 1 cup sauce in bottom of dish. Arrange 2 whole tortillas over sauce. Place quartered tortillas in corners. Cover with one half of remaining sauce. Sprinkle with one half of the green onions, olives and cheese. Repeat procedure with remaining tortillas, sauce, onions and olives. Cover with foil.  

  3. Bake in a preheated 350 degree F oven for 30 minutes. Remove foil. Sprinkle remaining cheese over top and continue baking 15 minutes or until lasagna is bubbly and cheese is melted.