Mexican Lasagna

I absolutely love Mexican food. What I've found, however, is that it is very challenging to get healthy Mexican food out at restaurants. It is, however, very simple to create simple Mexican meals right in your own kitchen. This recipe is healthy, delicious, and a cinch to make. I personally love it because it feeds my husband and I for practically the entire week. 

The great thing about this Lasagna is you can really be creative and add things you like and subtract things you don't. Feel free to substitute the black beans for re-fried beans, maybe add some mushrooms to the onion/garlic mixture, and change up the toppings. I used cilantro (because that is my superfood of the week) and sour cream. You could even top this with delicious guacamole! Whatever you decide to do, I hope you make this and enjoy it :)

I used the superfood Cilantro in this recipe. I know cilantro is a controversial herb that people either love or hate. Here in my household, we absolutely love it and cannot get enough! Cilantro is said to reduce inflammation and lower bad cholesterol. It is also great for the digestive track and helps rid the body of any toxins. 

Ingredients:

1 package of corn tortillas (about 12)

1 onion, diced

3 cloves garlic, chopped

1 package taco/chili seasoning

1 1lb. ground turkey

2 15.oz cans diced tomatoes

1 15.oz can tomato sauce

1 15 oz. can black beans

1.5 cups frozen corn (thaw by running water over it in colander)

1 cup part skim ricotta cheese

1 8.oz can sliced black olives

2 cups shredded Mexican cheese

Toppings- 1/2 cup chopped cilantro and part skim sour cream 

Directions:

1) Preheat oven to 400 degrees

2) Spray casserole dish with non-stick cooking spray and place on foil covered baking sheet to prevent spills

3) Heat olive oil in large skillet over medium high heat

4) Cook turkey, onions and garlic together until turkey is browned and onions are tender.  Stir in taco seasoning and continue to cook for 2 minutes

5) Stir in diced tomatoes and tomato sauce. (Reserve 1/2 can tomato sauce)

6) Bring to a boil then simmer for 10 minutes

7) Start assembling casserole by pouring your reserved half can of tomato sauce in the casserole dish to prevent tortillas from burning

8) Place 3-4 tortillas on top

9) Pour half of the turkey/onion mixture on top of the tortillas

10) Lay 4-5 more tortillas on top 

11) Spread with ricotta cheese and top with black beans and corn

12) Lay remaining tortillas on top 

13) Pour remaining turkey mixture over tortillas

14) Top with shredded cheese and olives

15) Place piece of aluminum foil on top of the casserole dish and bake for 20 minutes

16) Remove the foil and bake for an additional 10-15 minutes or until hot and bubbly.

17) Serve with sour cream and cilantro!