If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat, and beans, the layered casserole comes together in a snap.
Ingredients
- 2 tablespoons olive oil
- 1 medium red bell pepper - diced
- 1 medium yellow onion - diced
- 1 pound ground turkey
- ⅔ cup water
- 3 tablespoons taco seasoning
- 1 15-ounce can black beans - drained, and rinsed
- 1 cup frozen corn kernels - thawed
- 1 14.5-ounce can fire-roasted diced tomatoes - undrained
- 6 8-inch flour tortillas
- 1 16-ounce can refried beans
- 3 cups Mexican cheese blend - shredded
Instructions
- Preheat the oven to 350°F
- Heat the olive oil in a medium pan over medium-high heat.
Make the filling
- Add the red pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
- Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink.
- Stir in the taco seasoning.
- Add the water and bring to a boil.
- Reduce the heat to medium-low and simmer for 2 minutes.
- Stir in the black beans, corn, and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
Assemble
- Grease a 9 x 13-inch ceramic baking dish with cooking spray.
- Place 2 tortillas in the prepared baking dish.
- Spread half of the refried beans evenly over the tortillas.
- Spread half of the turkey mixture over the refried beans.
- Sprinkle with 1 cup cheese.
- Repeat to make another layer of tortillas, refried beans, turkey, and cheese.
- Top with remaining 2 tortillas and 1 cup cheese.
Bake and serve
- Cover the baking dish with foil and bake for 25–30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling.
- Broil on high for 2–3 minutes, until dark golden brown and bubbling.
- Let rest for 15 minutes before serving.