You can find more healthy recipes and meal planning ideas at www.coachdconsulting.com. For more information, call (615) 310-6634 or email firstname.lastname@example.org. Follow Dyan Damron on Facebook, Instagram and Twitter @Dyan Damron
Dyan’s Mexican Lasagna
2 t extra virgin olive oil
¾ cup chopped bell pepper
¾ cup chopped onion
1 pound ground turkey or beef (at least 90% lean)
1 tablespoon chili powder
2 teaspoons ground cumin
1 can (14.5 ounces) diced tomatoes, drained
1 can (15 ounces) black beans, rinsed & drained
1 can (8 ounces) tomato sauce
¾ cup frozen corn kernels
1 t each salt and pepper
8 whole grain tortillas
2 cups Mexican-style shredded cheese
Preheat oven to 425 degrees.
Heat 2 teaspoons EVOO in a large skillet over medium heat until hot. Sauté chopped bell pepper & onion for a few minutes. Add ground turkey & spices and cook until meat loses pink color. Add tomatoes, half of tomato sauce black beans, corn, S & P. Simmer for a few minutes.
Spray baking pan (you can use one large casserole dish/ lasagna pan/cake pan or four smaller loaf pans) with non-stick cooking spray and spread remaining tomato sauce in bottom of pan. Next, layer 2 tortillas (tear or cut to fit in even layer). Next, layer half of meat mixture, then 3 tortillas, followed by 1 cup of cheese. Then repeat with remaining meat mixture, tortillas, and cheese. Lightly spray top layer of cheese with cooking spray. Bake for 12-15 minutes or until cheese is melted but not crispy. Serve with reduced fat sour cream, salsa, fresh cilantro, sliced jalapeno, or avocado.
Makes 8 servings. You can serve immediately, or refrigerate for up to a week. You can also freeze (do this before spraying with cooking spray and baking) up to six months – thaw in fridge overnight and increase baking time to 20-25 min