Wednesday, March 26, 2014

Mexican Lasagna

A few weeks ago I featured a week of slow cooker meals and one of those dishes featured during the week was ground turkey and chipotle taco filling.  When I shared that recipe with you I also told you that I would soon be sharing a dish that you could use the filling in.  So without further or due, I present you with this Mexican lasagna!
With this particular recipes most of the work is done for you since the filling is made in the slow cooker.  Which means it can be prepared ahead of time and even frozen if desired.  So when you're ready to make this meal it's a matter of combining a few simple pantry staples, layering them with cheese and tortillas and baking it until bubbly and golden.

We loved this lasagna; it's packed full of flavor with the chipotle filling, tomatoes, sweet corn and earthy cilantro.  Since this is packed full of vegetables and herbs it provides a fulfilling and satisfying meal without weighing you down, which is perfect for those beautiful sunny, spring days that you're craving a little Mexican food.
This meals comes together in no time making it perfect for a delicious and quick weeknight meal.  Since it's full of meat and vegetables it can be served alone; but would also be great with chips, salsa and cheese dip, rice, re-fried beans or pico and of course a delicious margarita.  Another plus is the actual lasagna can be assembled ahead of time.  Simply make it the night before, cover with plastic wrap and refrigerate.  Since the cheese is a part of each layer it helps to keep the tortillas from getting soggy.  So whether you're looking for a delicious Mexican inspired meal or a quick fix meal for a busy weeknight, look no further!

Mexican Lasagna

2 Cups Ground turkey and chipotle taco filling
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5oz) can diced tomatoes, drained
1 Cup frozen corn
1/2 Cup fresh minced cilantro, plus more for garnish
1 1/2 Tbsp lime juice
Salt and pepper, to taste
9 (6 inch) flour or corn tortillas
Vegetable spray or oil
1 3/4 Cups shredded colby jack cheese


Place oven rack in the middle of the oven and preheat to 350.

Combine taco filling, beans, tomatoes, and corn in a microwave safe bowl and warm for 3-4 minutes, stirring occasionally.  Add 1/3 cup cilantro and lime juice and season with salt and pepper and stir to combine.  Taste and adjust seasonings if needed.

Coat both sides of the tortillas with the vegetable oil and arrange in a single layer, barely overlapping if needed, on a rimmed baking sheet.  Place int eh oven and bake until tortillas are soft and pliable, about 2-4 minutes.

Once the tortillas are warmed, remove from the oven and increase the temperature to 450.  Spread a third of the filling along the bottom of an 8x8 or 9x9 square baking dish.  Place 3 of the tortillas on top of the filling and sprinkle with 1/2 cup of cheese.  Repeat with a third of the filling, 3 tortillas and half a cup of cheese.  Spread the remaining filling over the top.  Cut the remaining tortillas in quarters and scatter over the filing.  Sprinkle with the remaining cheese.

Place in the preheated oven and bake until bubbly and golden, about 15 minutes.  Remove from oven and allow to set for 5 minutes.  Sprinkle with remaining cilantro and serve.

Recipe source: barely adapted from Slow Cooker Revolution

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