Cinco de Mayo Lasagna
Find a Conversation
| Thu, 05-05-2005 - 7:45am |
Ingredients: Makes: 6 to 8 servings (407 calories per serving)
1 tablespoon olive oil
1 large onion, chopped
1 pound ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons chili powder
12 corn tortillas (6-inch)
1 1⁄2 cups shredded, reduced-fat Cheddar cheese
1 can (14 1⁄2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce
Directions:
Preheat the oven to 350°F. Coat a 13x3x9-inch baking dish with olive oil.
In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.
Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.
Got this in an email this morning; thought it sounded pretty good, and being Cinco de Mayo thought I'd pass it along!

