This week was my turn to pick the recipe, so I modified one I'd found to make it my own. This can be prepared gluten free if you use corn instead of flour tortillas. Served with a side of homemade Spanish rice and you've got a delicious meal.
2 T Olive Oil
1 Medium Onion, diced
2 Garlic Cloves
1 lb Ground Turkey
2 t Cumin
1/2 t Salt
3/4 C Water
1 Can Black Beans, drained & rinsed (I cooked my own black beans, but this is an easy shortcut)
1 C Frozen Corn
4 Tortillas (flour or corn)
1/2 C Sour Cream
8 oz Cheddar or Monterey Jack (or do a mix of both)
In a large skillet, heat your oil. Then add onion and saute for 5 minutes. Add the garlic and saute for a minute more.
Over medium heat, add ground turkey, chili powder and cumin. Cook the mixture until the meat is cooked through (about 3 minutes). Add the salt, water, black beans and corn. Bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from heat and allow it to cool slightly for about 10 minutes.
Preheat your oven to 350 degrees F.
Mix together salsa & sour cream and set aside. Spray the bottom of a 9" round cake pan with olive oil or cooking spray. Lay a tortilla in the pan's bottom. Spread a quarter of the salsa/sour cream mixture on top of the tortilla followed by a quarter of the beef mixture. Then sprinkle a quarter of the grated cheese on top.
Place another tortilla on top of the cheese and repeat the layering until the ingredients and tortillas are used up. You should end up with a top layer of cheese.
Bake the lasagna for about 30 minutes, until heated through.
*You can prepare this in a 9" springform pan to make it more of a pie, just allow it to cool for 10 minutes after removing it from the oven and then remove the rim.**
In the chaos of getting dinner on the table, I forgot to take a picture, this one looks similar... it's from here.