Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp. olive oil
  • 1 cup bell pepper (red or green, finely chopped)
  • 1 jalapeno pepper (finely diced)
  • 1 cup sweet onion (finely chopped)
  • 1 ½ lbs. turkey (93/7)
  • 15 oz. can crushed tomatoes
  • 15 oz. can kernel corn (drained)
  • 15 oz. can black beans (drained)
  • 2 cups shredded cheese (cheddar, or dairy-free)
  • 12 corn tortillas
  • 1 ½ Tbsp. cumin
  • 1 tsp. chili powder
  • 1 ½ tsp. paprika
  • ½ tsp. garlic powder
  • 1 ½ tsp. salt
  • 1 tsp. black pepper
  • ¼ tsp. cayenne pepper
  • See this recipe in Meal Plan #7

Instruction

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat add oil, bell pepper, jalapeno, and onion. Saute for 5-7 minutes, or until almost cooked through.
  • Add turkey to skillet and continue cooking for 6-8 minutes.
  • Keep heat on medium and add crushed tomatoes. Let simmer on low for 5 minutes while fixing spice mix.
  • Combine spice mix ingredients in a small bowl. Sprinkle into the skillet, stir, and let simmer for another 5 minutes.
  • Spray a 9 x 13-inch baking dish with non-stick cooking spray.
  • Start layering the Mexican lasagna with ⅓ of the turkey meat mixture.
  • Next, layer 6 tortillas, ⅓ turkey mixture, ½ can of corn, ½ can of beans, and 1 cup of shredded cheese.
  • Repeat with remaining tortillas, turkey, corn, beans and cheese. Place aluminum foil over baking dish and bake in preheated oven for 30 minutes.
  • Remove aluminum foil and continue cooking in the oven for 5 minutes.
  • Let sit for at least 10 minutes before serving. Enjoy!  See this recipe in Meal Plan #7.