Mexican Lasagna #SundaySupper

Today’s #SundaySupper is all about delicious, captivating casseroles! Don’t you just LOVE a wonderful casserole? I know that I do so I’m thrilled to be sharing this yummy Mexican Lasagna recipe with you today!! Thank you to Alice of A Mama, Baby & Shar-pei in the Kitchen for hosting today’s #SundaySupper!

Now lets dig in!

This recipe came about because I’ve been making beans in the Crockpot all week: I can’t get enough! After putting them in soup, stews, chili and in lettuce wraps, I wanted to do something a little different. This lasagna recipe is derived from Rachael Ray and is really robust and bursting with flavor: perfect for a snow day.

Mexican Lasagna

Ingredients:

• 3 tbs. olive oil
• 2 lbs. ground turkey
• 2 1/2 tbs. chili powder
• 2 tsp. ground cumin
• 1 onion, chopped
• 1-½ cups cooked black beans or 1 (15oz) can
• 1-cup taco sauce
• 1 cup frozen corn kernels
• A pinch of salt
• 8 (8 inch) corn tortillas
• 2 1/2 cups shredded Cheddar or shredded pepper jack cheese
• 2 scallions, finely chopped
• Hot Sauce or Salsa (for serving)

Directions:

1. Preheat the oven to 425 degrees F.
2. In a large skillet, heat 2 tbs. olive oil over medium-high heat.
3. Add turkey and season with chili powder, cumin, and red onion then brown for 7 minutes.
4. Add taco sauce then the black beans and corn.
5. Heat the mixture through, about 5 minutes then season with a good pinch of salt.
6. Coat a shallow baking dish with remaining olive oil.
7. Cut the tortillas in quarters.
8. Build lasagna in layers of meat then beans then tortillas quarters then cheese.
9. Repeat:
10. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
11. Top with the scallions and a little hot sauce  or salsa ( if desired) and serve.

LOVE casseroles as much as I do? Then be sure to check out these mouthwatering recipes! 

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