I'm just an ordinary woman who decided to start really cooking and changed my eating habits in late 2009. I wrote a cookbook on my adventures in the kitchen and shared over 50 of my favorite family recipes. I intend to continue that culinary journey here on this blog -- sharing recipes, funny stories and my quirky poetry about food too. Thanks for joining me!
You've probably seen a dozen or so variations of this recipe. They might be called different things - like Beef Taco Bake, Fiesta Lasagna or something close to that. All of the recipes all similar and they probably all taste great too.
I shamefully admit that I used to buy the packaged stuff of it. I'd pay nearly five dollars to put together something as easy as this --
However, now when I get a hankering for something Mexican, I whip it up myself. Because tacos, enchiladas and tortilla dishes are so easy to throw together. There really is no excuse for buying a kit like the above picture anymore. It's so incredibly simple to put your own kit together. And that's what I did a few nights ago.
Here's my "kit" for a fiesta-flavored success. I added health benefits of calcium from pureed broccoli and protein and fiber from adding beans. Even my three year old very picky daughter ate this up for two nights in a row!
Mexican Tortilla Lasagna
1 pound of lean ground turkey
1 packet of taco seasoning mix
3/4 cup of water
1/2 cup of taco sauce
1/2 cup of pureed broccoli
1 can of ranch style (or pinto) beans, mostly drained but not rinsed
2 cups of reduced fat shredded cheese
1 cup of salsa
4 whole wheat tortillas
Preheat your oven to 375 degrees. Generously grease a 2 quart round baking dish with cooking spray. Set aside.
In a greased skillet, brown the ground turkey. Drain or blot any excess grease away. Add 3/4 cup of water and the taco seasoning packet. Cook on medium heat until most of water is absorbed, about seven minutes. Add in the pureed broccoli and the can of ranch style (or pinto) beans. Mix in the 1/2 cup of taco sauce and 1 cup of the shredded cheese. Remove from heat.
Place your first whole wheat tortilla at the bottom of the greased round baking pan. Scoop out 1/4 of the meat mixture onto the tortilla. Spread it evenly to cover it all with just the very edges visible. Top it with 1/4 cup of cheese and about 1/4 cup of salsa. It should look something like this (pictured below):
Now place another whole wheat flour tortilla on top of the meat, cheese and salsa mixture. Repeat the steps of scooping out more meat, spreading it evenly over the new tortilla and topping it with salsa and cheese. Do this again two more times or until you've used up all your ingredients.
Bake in the oven, covered, at 375 degrees for 35 to 40 minutes. The edges of the lasagna will be brown and the cheese will have melted. Remove from the oven. Uncover it and let it cool for about fifteen minutes before cutting. I sliced mine into six different pie wedges. My family of three ate on this for two nights.
You could skip the broccoli and beans if you like, but why? It makes it a more filling, more nutritious meal sure to please your family. The pureed broccoli looks like seasoning. If your kids aren't fans of beans, you could always puree them as well too.
Do you like Mexican flavored dishes? I just love the flavors and spices of Latin American meals. I'm hoping to tackle some Cuban and Spanish dishes in the near future. Share any of your fiesta-inspired favorites if you have any!~