MEXICAN LASAGNA

IMG_3588.jpg

~ serves 8; gluten-free option & nut-free

Ingredients

  • 1 lb lean ground beef

  • 1 lb lean ground turkey

  • 1 medium yellow onion, diced

  • 1 TBSP extra-virgin olive oil

  • 1 red, orange, or yellow bell pepper, diced

  • 1, 4 oz jar diced green chili peppers

  • 1, 16 oz jar mild or medium salsa (preferably preservative free)

  • 9 corn tortillas or other tortilla of choice (gluten-free if desired), cut in half

  • 1, 15 oz can diced tomatoes, drained

  • 1, 6 oz jar tomato paste

  • 1, 15 oz can refried beans

  • 1, 15 oz can black beans, drained and rinsed

  • 4 cups shredded cheese (a combo of cheddar and Monterey Jack work well)

  • 1, 3.8 oz can sliced black olives (optional), drained

  • 2 ½ teaspoons ground cumin (divided)

  • 1 ½ TBSP chili powder

  • 1 TBSP + 1 teaspoon garlic powder (divided)

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cayenne pepper

  • ½ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • ¼ cup cilantro leaves, coarsely chopped

  • Sour cream or Greek yogurt for serving

Instructions

  1. Preheat oven to 400 degrees F.. Grease a 9 x13 inch casserole or baking dish with cooking spray or olive oil.

  2. Heat a large skillet over medium heat, add the olive oil, ground beef, ground turkey, diced onions, and bell pepper. Brown the meat until it is no longer pink, breaking it into small chunks as you stir. Add the spices (only 2 teaspoons cumin and 1 TBSP garlic powder + all the remaining) to the skillet and stir to combine. Turn the heat off and set the meat/cooked vegetables aside.

  3. Next, blend the salsa, tomato paste, 1 teaspoon garlic powder, and ½ teaspoon cumin together using a small blender or food processor. Transfer to a separate bowl and set aside.

  4. In the baking dish, spoon a small amount of the meat/vegetable mixture into the bottom of the pan. Top with 6 of the halved tortillas (or 3 if using large tortillas). Spread ⅓ of the refried beans on the tortillas (add ¼ cup warm water to the beans and stir in a separate bowl if they are too thick to spread) and add ⅓ of the salsa/tomato paste mixture over top. Next, layer ⅓ of the diced tomatoes, ⅓ of the black beans, ⅓ of the shredded cheese, ⅓ of the green chili peppers, and ⅓ of the black olives.

  5. Repeat this layering process two more times.

  6. Bake the lasagna for 30-35 minutes (uncovered). Remove from the oven and let set for 8-10 minutes prior to serving.

  7. To serve top with chopped cilantro and/or sour cream or Greek yogurt.

IMG_3582.jpg