YUM! Mexican lasagna is one of our family favorites when it comes to a quick & easy dinner. Ours has a bit of a kick to it, but you can limit the bite by replacing the pepper jack cheese that I use with just a sharp cheese if your family doesn’t like the spicy stuff. I like to shred my own cheese, but you can save time by buying the pre-shreded & I find that the pre-shreded isn’t as spicy as the actual brick cheese. We top off our Mexican Lasagna Bake with Siracha sauce on the top of ours, but again you can spice it down by using a mild taco sauce instead. I recently got the chance to share this recipe on one of our local news stations; News Channel 13. You can peek at the clip by clicking here. But, before you leave this page be sure to grab the recipe below along with how I adjust this recipe to make it a fast serve on busy evenings…
Mexican Lasagna Bake by Jodie Fitz
1 pound ground turkey
1 pint grape tomatoes
2 cups spinach, fresh baby leaf
1 clove of garlic
1/8 cup onions, finely chopped
1 1/2 teaspoons cumin
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
3 – 8″ flour tortillas
8 oz. pepper jack cheese, shredded
15.5 oz. can of black beans
2 cups frozen fresh corn
Pre-heat oven to 375 degrees. Bake the three tortillas on a baking sheet coated with non-stick cooking spray until toasted; approximately 5 – 7 minutes.
Brown the meat until it is fully cooked. Crush the garlic; add it to the meat along with the finely chopped. Onion. Cook until the onions are soft. Chop the tomatoes & spinach in a food processor until finely chopped, add it to the meat. Add in the cumin, onion powder, salt, chili powder, garlic powder & white pepper. Continue to cook the meat.
Add in the corn & beans and continue to cook until they are heated through.
Keep the oven on 375 degrees.
Coat a glass pie dish with non-stick cooking spray. Place one tortilla down first. Add half of the meat mixture & top it with 1/3 of the cheese. Add another tortilla and repeat. Top the Mexican lasagna with the final tortilla, top it off with 1/3 of the cheese that is left & drizzle the siracha sauce on top. If everything is warm, bake for about 10 – 15 minutes; until the cheese is fully melted & serve.
Busy Night Adjustments: I have found that prepping & cooking the meat is really the longest part of most dinner recipes. I often prep the meat as directed above with the tomatoes, spinach, onions, garlic & spices. I then let it cool completely and will freeze it ahead of time. The night I am ready to use the meat, I simply thaw it out in the AM, warm it up as I add the beans & corn that evening & follow the rest of the directions. I can have this ready in about 20 minutes on a crazy busy evening with a little work ahead of time! Jodie Fitz