Taco Lasagna

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2 lb ground turkey (or beef)

1 tsp olive oil

1 onion, chopped

1 green bell pepper, chopped

2 packages Taco seasoning (low sodium)

2 cups picante sauce

14.5 oz can fire roasted tomatoes, undrained

4 oz can chopped green chilies

15 oz can black beans, drained

1 cup corn (fresh or frozen)

8 large flour tortillas

15 oz can refried beans

3 cups shredded Mexican cheese blend


Heat 1 tsp olive oil in a large skillet or Dutch oven over medium high heat and cook turkey until no longer pink, draining any access liquid.

Add onion and bell pepper to turkey and continue to sauté until softened, about 5 minutes.

Stir in Taco seasoning to coat turkey, add picante sauce and tomatoes.

Add green chilies, black beans, and corn, and continue to simmer while assembling tortillas.

Preheat oven to 350 degrees.

Spray a 9 x 13 casserole dish with cooking spray.

Line with one third of the tortillas. (Hint: cut tortillas in half for easy placement.)

Spread tortillas with half of the refried beans. (Hint: heat beans in the microwave to make more spreadable).

Top tortillas with half of the meat mixture and 1 cup of cheese.

Continue with a second layer of tortillas, beans, meat mixture, and cheese.

Top with remaining tortillas and cheese.

Cover with foil and bake for 20 minutes, uncover and bake another 10 minutes or until cheese is melted and filling is bubbly.

Serve with optional toppings: Jalapeno peppers, black olives, sour cream, green onions, chopped red pepper, and cilantro

© Deer One Publishing 2021