This is a huge piece of lasagna. Enormous. I’m totally full. This recipes makes a LOT of food. It’s a great recipe to freeze individual portions for quick lunches or dinners. Packed with protein, this cheesy, tasty sauce is full of flavor but isn’t spicy at all. You do need a big baking pan for this, I think that I used an 11 x 17 in. pan. You probably could split it and use 1 – 9 x 13 pan and 1 – 8 x 8 pan and just freeze one. I might just do that next time.
MEXICAN LASAGNA
1 pound ground turkey
1 onion, chopped
1 tablespoon minced garlic
1 red pepper, chopped
1 can of corn or frozen corn
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can Rotel diced tomatoes with green chil peppers
1 (8 ounce) jar taco sauce
1 can diced tomatoes, drained
1 can refried beans
1 can black beans, drained and rinsed
1/2 cup sour cream
12 – 8 inch, whole wheat tortillas, toasted
1 cup shredded Colby Jack cheese
1 onion, chopped
1 tablespoon minced garlic
1 red pepper, chopped
1 can of corn or frozen corn
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can Rotel diced tomatoes with green chil peppers
1 (8 ounce) jar taco sauce
1 can diced tomatoes, drained
1 can refried beans
1 can black beans, drained and rinsed
1/2 cup sour cream
12 – 8 inch, whole wheat tortillas, toasted
1 cup shredded Colby Jack cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, sauté the ground turkey for 5 minutes.
- Add the onion, peppers and garlic, and sauté for 5 more minutes.
- Drain any excess fat.
- Mix in the tomatoes, green chile peppers, tomatoes with green chile peppers, taco sauce, corn, black beans and refried beans.
- Stir mixture thoroughly, reduce heat to low, and let simmer for 20 to 30 minutes.
- Spread a thin layer of the meat mixture in the bottom of a 11 x 17 pan.
- Cover with a layer of 3 tortillas followed by more meat mixture, then 1/2 of the sour cream.
- Repeat tortilla and meat layers, spreading sour cream on one more layer, until all the tortillas are used, topping off with a layer of meat mixture and cheese. I use 3 tortillas on each layer, 2 side by side and one cut in 1/2 spread over the open area.
- Bake for 25 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Total calories = 3789
8 huge servings = 473 calories per serving
12 servings = 316 calories per serving
Yummy, thank you, Debby!
I’ve seen Mexican lasagna made before but haven’t tried it. I bet it’s good!
O! Mexican lasagna! It’s very strange, when I went to Mexico in december I have not tasted it
I love this recipe Debbi. I always have to freeze extra lasagne, we can’t eat it all.