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| Mexican lasagna with guacamole and slaw |
I know weeknights can be busy and hard to get a healthy meal on the table. This dish can be put together ahead of time (up to a few days in advance) and baked when you are ready to enjoy it.
Need gluten free? Substitute wheat tortillas for corn taco shells and you're ready to go.
Ground Turkey Mexican Lasagna
Makes 12 servings
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients:
1 Tbsp olive oil
1 Tbsp chopped garlic
1 sweet onion, diced
1 red pepper, diced
1 jalepeno, seeded/deveined and diced
1 16 oz can of diced tomatoes
1 zucchini, sliced thinly
1 pound lean ground turkey
2 tsp cumin
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 can enchilada sauce
6 whole wheat tortillas
1 can refried beans
2.5 cups shredded Mexican cheese
Sour cream/Guacamole (optional, for serving)
Directions:
1. Preheat oven to 350 degrees.
2. Heat the olive oil in a large frying pan over medium heat.
3. Add garlic, onion, red pepper, and jalepeno and sauté for 3 minutes.
4. Add diced tomatoes and zucchini and cook for 10 minutes, until zucchini is soft.
5. Brown turkey burger in a separate frying pan over medium heat. Add spices, stir and cook until no longer pink.
6. Spread 1/3 cup of enchilada sauce on the bottom of a 9x13 baking dish.
7. Put down a layer of tortillas (you may have to cut them to make them fit to the size of the pan).
8. Spread the vegetable mixture on top of the burrito. Sprinkle 1/2 cup of cheese over the vegetables.
9. Place another layer of tortillas down. Spread refried beans evenly on top. Spread ground turkey out evenly on top of the beans.
10. Place another layer of tortillas down. Pour remaining enchilada sauce on top and top with remaining shredded cheese.
11. Bake at 350 for 45 minutes. Serve hot (with sour cream or guacamole if desired).
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