1/2 lb of ground turkey
1 28oz can of crushed tomatoes
1 14 oz can of black beans
1 14oz can of kidney beans
1 14oz can of pinto beans
1 diced sweet potato
1/2 packets of taco seasoning (I just threw in some cumin, adobo seasoning from Penzey’s, chili powder, paprika, garlic granules and cayenne)
1/2 an onion, chopped
2 cloves of garlic, chopped
4 cups of shredded mild cheddar
1 packet of Spinach Tortilla wraps
Coat the bottom of a larger, somewhat deep saucepan, with extra-virgin olive oil. Let it warm up (burner on medium heat), then throw in onion and garlic. Sautee for about 2 min. Add ground turkey and cook until no longer pink. Add all the beans and sweet potato and stir. Then add taco seasoning and about 1/2 cup of water (or more if it gets too dry), stir. Finally, add crushed tomatoes. Lower heat, simmer, and stir occassionally for about 20-25 min. (Meat and bean mixture cooked the night before, tastes better the next day. But, it’s still good same day : )
To layer ingredients: 1 9×13 inch pan. Thin layer of meat/bean mixture, tortillas (cut to fit pan), then cheese. Then repeat: meat/beans, tortilla, then cheese.
Bake in 375 degree for aluminum pans, 400 for glass for about 15-25 min. Or until cheese on top is bubbly.
Modifications: I didn’t want such a huge batch, so I made this in a 8×8 pan and froze the other half of the mix.
Time to table: an hour of prep (some is simmering) and 25 minutes baking.
Servings: original recipe serves 8 adults
Annie: Loved the sour cream that it was topped with…
Notes: This is a meal that was brought to our neighbors who also have a new baby, and shared with us. We both loved it so much we had to get the recipe from her friend Karen, who apparently adapted it from a Rachael Ray recipe. I further adapted it from what she sent to include a sweet potato and to reduce the amount of meat. The original also called for corn, but I didn’t have that so did not include. There is another Mexican lasagna recipe on the blog too, but I preferred this one.