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Mexican Lasagna


I had some ground turkey in fridge and enchilada sauce in my pantry so decided to throw together this Mexican Lasagna.  It's another one of those dishes that didn't photograph too pretty, but I'm about the taste.  It was a quick and easy weeknight meal, that also made tasty leftovers.  See below for instructions.


1 lb ground turkey
1/2 cup diced onion
1/2 cup green bell pepper
1 can of pinto beans
1 TB minced garlic
1 teaspoon of cumin
6-8 6" corn tortillas
1 cup shredded jack cheese
1 cup shredded cheddar cheese
1 can of enchilada sauce

1. Preheat oven to 425
2. Add ground turkey, diced onion, green peppers,  pinto beans (or black),  garlic, cumin to large pan and cook over medium-high heat until turkey is browned and mixture is heated through.
3.  Place corn tortillas on bottom of 8" baking dish, sprinkle a layer of jack cheese, spoon 1/2 of turkey mixture on top, and spread 1/3 of enchilada sauce on top. Repeat this process, but layer cheddar cheese on tortilla this time.  Place third tortilla on top, spread last 1/3 of enchilada sauce and sprinkle combination of jack and cheddar cheese.
4. Heat in oven for 20 minutes.
5. Enjoy!

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