Tex-Mex Lasagna Casserole

I love trying new things, especially interesting recipes. This is definitely one of those, must-try-for-yourself-type-of-recipes.  Well, after my sister mentioned she made "Mexican lasagna" I decided to try it for myself.
 

 

Instead of lasagna noodle, this recipe uses flour tortillas and be easily replaced with corn tortillas or other types for a gluten-free meal. As my friend Carmen would tell me, this recipe is Tex-Mex, NOT Mexican as Tex-Mex plays on the ingredients of both Latin and American cuisines and its usually a lot more complicated and cheesy than traditional Mexican cooking.

  

I did get some inspiration from Dash Recipes and I hope you make this your own as well.  I added a layer of fajita peppers and onions in the middle for a little interest and a big veggie boost. The toppings for this casserole are easily customizable from fresh tomatoes, salsa, black olives, green onions, crushed red peppers, and much more!

 

 

This is also the type of meal that will last two people 3-4 meals and at least two separate meals for a family of four.  It is ingredient heavy but with the amount of meals you get it's worth it. It is full of veggies and with the tortillas and reduced fat cheese it is a treat without being a cheat.

 

Yeah that rhymed.

  

I found a pretty good jarred variety but if you can’t find or make Mole sauce, try another Mexican flavor such as enchilada sauce or be creative and make something completely different! Serve a slice of this Tex-Mex casserole with a salad or some roasted sweet potatoes and you're set!

 

Tex-Mex Lasagna Casserole

(Adapted from Dash Recipes)

 Makes 8-10 servings

 

Ingredients:

 

 

 16 5-inch small Tortillas (or 8, 8-inch large ones making two for each layer rather than 4), or Gluten-free alternative

 1 ½-2 cups Mexican or cheddar Cheese, reduced fat

 1/2 pound Ground turkey

1/2 cup Cilantro, roughly chopped

 2 bell peppers, 1 red and 1 orange or yellow, cut into strips

 1 medium yellow onion, cut in half and then into horizontal rings

1 can Black beans (14.5 oz.)

 1 cup frozen Corn, fresh or canned work as well

 1/2 can diced tomatoes or crushed tomatoes (about 8 oz.)

 3 Garlic cloves, finely minced

 1 can fire roasted Diced chilies (5 oz.)

 1 cup Mole sauce (homemade or jarred)

 Olive oil

 1 tsp Cumin

 1/2 tsp chili powder

 Garlic powder

Salt

Black pepper

 

Toppings:

1 Shallot finely chopped, optional

Fresh diced tomatoes    

Directions:

  

Preheat the oven to 425 degrees.

  

In a large pan heat a little olive oil with 1 clove of garlic and yellow onions over medium heat.  Add bell peppers and cook until soft. Add a little garlic powder, pinch of salt, and black pepper. Move to a small bowl.

  

In the same pan add ground turkey and a little olive oil. Cook until browned. add rest of garlic, corn, black beans, half of the diced chilies, and tomatoes until well mixed and heated through.

 

 

Next, assemble the lasagna in three layers:

  

Using a large glass casserole dish, spread a thin layer of mole sauce. Layer with four of the small tortillas (or two if using large), slightly overlapping until bottom is covered.

 

Spoon half of the turkey mixture on top of the tortillas making an even layer. Sprinkle a little of the cheese on top.

 

Assemble another layer of tortillas and spread another layer of mole sauce, sprinkle of cheese, then fajita peppers and onions, and even sprinkle of cilantro.

  

Next another layer tortillas and the rest of the ground turkey. Add the last layer of tortillas with the rest of the mole sauce. Cover with remaining cheese, chopped shallot, rest of cilantro, black pepper, and remaining diced chilies.

  

Bake for 10-15 minutes until cheese is melted and lasagna is hot and slightly bubbly.

  

Let stand for 5 minutes and then serve with salad or side.

 

 

Enjoy!
  

Love,

 

The College Cuisiner