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Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

For a no-fuss dinner or entertaining, make this dish up to a day ahead of time. Keep covered in refrigerator until ready to bake. Increase baking time to 40 minutes before topping with cheese.

Ingredients

  • 16 oz. jar Ortega® salsa
  • 2 c. frozen corn, thawed
  • 6 6-inch flour tortillas
  • 4 oz. can Ortega diced green chiles
  • 2 c. shredded cheddar cheese
  • 1 lb. ground turkey
  • 26 oz. jar pasta sauce
  • 1 pkg. Taco Seasoning Mix
  • 15 oz. can black beans, rinsed and drained

Directions

  1. Preheat oven to 350 degrees.
  2. Brown turkey over medium-high heat in 12-inch skillet; drain.
  3. Stir in pasta sauce, corn, beans, chiles and Taco Seasoning Mix.
  4. Spread half of sauce mixture in 13- x 9-inch baking dish.
  5. Arrange three tortillas over sauce; cut tortillas in half to make it easier to arrange along sides.
  6. Sprinkle with half of the cheese.
  7. Layer remaining sauce and tortillas.
  8. Pour salsa over tortillas.
  9. Cover and bake 20 minutes.
  10. Uncover, top with remaining cheese and bake an additional 10 minutes or until sauce is bubbling and cheese is melted.