Mexican Lasagna

Yield: 4 servings
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  • 3 tablespoon(s) olive oil
  • 2 pound(s) turkey ground
  • 2 tablespoon(s) chili powder
  • 2 teaspoon(s) cumin ground
  • 1/2 red onions chopped
  • 14 ounce(s) can stewed tomatoes or fire roasted chopped tomatoes
  • 1 cup(s) taco sauce medium
  • 15 ounce(s) black beans drained
  • 1 cup(s) corn kernels frozen
  • 8 spinach flour tortillas 8 inch
  • 2 1/2 cup(s) cheddar cheese or pepper jack shredded
  • 2 scallions chopped


  1. Preheat oven to 425º
  2. Preheat large skillet over medium heat.
  3. Add 2 tablespoons olive oil twice around the pan.
  4. Add turkey and Chilli powder, cumin, and red onion.
  5. Brown the meat 5 minutes.
  6. Add stewed tomatoes and taco sauce.
  7. Add black beans and corn.
  8. Heat mixture 2-3 minutes

  9. Coat shallow dish with remaining olive oil.
  10. Cut tortillas in half.
  11. Build lasagna in layers of beans, tortillas, and cheese.
  12. Bake 12-15 min.until cheese is brown and bubbly.
July 2014

This recipe is a personal recipe added by Robinmor and has not been tested or endorsed by MyRecipes.

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