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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Lasagne Recipe

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This recipe for Mexican Lasagne is from The Calvary Preschool Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
olive oil
1/2 onion diced
1 1/2 lbs. ground turkey
salt
pepper
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
Directions:
Directions:
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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