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Mexican Lasagne Recipe

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This recipe for Mexican Lasagne, by , is from The Calvary Preschool Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bateman Family
Added: Friday, October 30, 2009


olive oil
1/2 onion diced
1 1/2 lbs. ground turkey
1 to 2 tbsp. chili powder
1 12oz. jar of Trader Joe's Salsa Autentica
2 4oz. cans of Trader Joe's Fire Roasted Diced Green Chili
1 8oz. can of whole kernel corn
1 3.8oz can of sliced olives
1 15oz can of black beans
1 16oz can of refried pinto beans
1 package of gluten free Trader Joe's Brown Rice tortillas
1 12 oz package of Mexican Blend Cheese

Preheat oven to 350

In a large sauce pan, heat olive oil at medium heat. Brown diced onion. Add ground turkey. Season with salt and pepper. Add 1 to 2 tbsps. chili powder, depending on preference.

Once mixture is cooked, add salsa, green chili, drained corn, drained olives and drained black beans. Lower heat and let mixture simmer.

Meanwhile, spread 1/2 can of refried beans on bottom of a casserole dish. Cut four tortillas into sections of four. Place two layers of tortillas over refried beans. Add 1/2 of simmered mixture. Sprinkle a generous amount of cheese. Place two layers of tortillas. Spread remaining refried beans over tortillas. Add the rest of the simmered mixture. Sprinkle a generous amount of cheese. Cover casserole with foil.

Bake for 25 minutes.

Personal Notes:
Personal Notes:
You control the "heat" depending on the amount of chili powder added.




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