Mexican Lasagna

Recently at work we had a Mexican themed potluck and I wanted to bring enchiladas, but didn't quite have the energy to pull them together. I'd seen this Mexican lasagna recipe and thought this would be much easier than making actual enchiladas. It was! I really enjoyed this and so did all my coworkers.

Mexican Lasagna

Adapted from Fortheloveofcooking.com

Ingredients

3-4 flour tortillas

Salsa

Enchilada sauce

Cheddar cheese, grated

Refried beans

Black beans

Frozen sweet corn, thawed

Black olives, sliced

Green onions. sliced

Fresh cilantro, chopped

1lb lean ground turkey breast

1 tsp olive oil

1 small yellow onion, diced

3 cloves of garlic, minced

1 tsp paprika

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp garlic powder

Salt and pepper

Directions

Dice and prepare all of your vegetables for the lasagna. Heat the olive oil in a large skillet over medium heat. Once hot, add the ground turkey breast and break up into small crumbles. Add the onion and seasonings. Cook until the meat is done and the onion is tender, about 6-7 min. Add the minced garlic and cook for another min. Remove from heat and set aside to cool.

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray. Add some enchilada sauce to the bottom of the dish. Next add a flour tortilla (trim the sides a bit so it fits nicely) or two to cover the bottom. Spread refried beans on top of the tortillas. Add cheese, ground turkey, black beans, salsa, corn, black olives, a bit of green onion then more enchilada sauce on top. Add another flour tortilla or two and repeat the process until you fill your dish.

On the final layer, add the tortilla, a thick layer of enchilada sauce and cheese, then sprinkle with black olives.

Cover and bake in the over 25 minutes then remove the tin foil and bake another 5 minutes or so until golden and bubbly. Let sit 5 minutes before slicing. Top with sliced green onions and enjoy!

*sorry! forgot to take a picture before devouring*