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Mexican Lasagna

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5 from 1 review

  • Author: Roberta Pipito
  • Total Time: 45 minutes
  • Yield: 4 1x


This dish is super easy to make, and you can be sure the family will love it.


  • 3 tablespoons extra virgin olive oil
  • 1 1/2 to 2 pounds of ground lean turkey meat
  • 1 tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1 small onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 2 to 3 cups of green tomatillo salsa
  • 1 cup corn
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, diced with seeds (optional)
  • Salt & Ground Pepper (to taste)
  • 6 whole wheat tortillas
  • 3 cups shredded Cheddar
  • 2 scallions, finely chopped
  • 1/2 cup of Ciliantro, chopped
  • Zest and juice of 1 Lime
  • Sour Cream for topping


  1. Preheat the oven to 400 degrees.
  2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add ground turkey and season with chili powder, cumin, onion and garlic. Brown the meat, 8 minutes. Add tomatillo salsa, black beans, corn, red peppers, jalapenos and lime zest and juice. Heat the mixture through, 5 minutes then season with salt and pepper, to taste.
  3. Coat a shallow baking dish with remaining extra virgin olive oil. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: Bake lasagna 15 minutes until cheese is brown and bubbly. Top with the scallions,cilantro and sour cream and serve.
  • Prep Time: 20 mins
  • Cook Time: 25 mins
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