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!
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.
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