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Categories:
extra-virgin olive oil ground turkey chili powder cumin red onion green chilies garlic salsa taco sauce olives black beans corn flour tortillas Cheddar cheese
Viewed: 62 - Published at: 6 years agoIngredients
- 3 tablespoons extra virgin olive oil
- 1 13 lbs ground turkey breast
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 12 cup red onion, chopped
- 1 (4 ounce) can diced green chilies
- 2 garlic cloves, minced
- 2 cups salsa
- 1 cup taco sauce, medium
- 1 (3 7/8 ounce) can sliced ripe olives, drained
- 1 (15 ounce) can black beans, drained
- 1 cup frozen corn kernels
- 8 burrito-size flour tortillas (I use Jalapeno-Cheddar)
- 2 12 cups cheddar cheese or 2 12 cups monterey jack pepper cheese, shredded
Method
- Preheat oven to 425 degrees.
- Preheat a large skillet over medium-high heat.
- Add 2 T olive oil.
- Add turkey and season with chili powder, cumin, red onion, green chilies and garlic.
- Brown the meat, about 5-7 minutes.
- Add salsa and taco sauce.
- Add black beans, corn and olives.
- Season with salt and simmer the sauce for a few minutes to take the raw edge off the spices and allow the flavors to meld.
- Coat a 9 x 13 baking dish with remaining olive oil.
- Cut the tortillas in half or quarters to make them easy to layer with.
- Build lasagna in layers of meat mixture, then tortillas, then cheese.
- Repeat: meat, tortilla, cheese again.
- Bake lasagna 12-15 minutes until cheese is brown and bubbly.
