Mexican Lasagna

I'm thinking about Chicken Pot Pie for next week and maybe something in the slow cooker. I hope this recipe is more kid friendly than some of my others so that the moms of picky eaters can try this one! My husband says it's like eating nachos with a fork. Although it tastes like you are eating nachos, I assure you that it is much less fattening and also healthier! Except for the onion and turkey, I got all of the other ingredients for this at ALDI and spent maybe $4.50. This whole casserole cost me around $8 to make. Not bad!

Mexican Lasagna-serves 8
1 package ground turkey
1 onion chopped
2 packages taco seasoning mix
2 cans black beans drained
2 cans diced tomatoes with green chilies drained
2 cups corn (canned or frozen) drained
corn tortillas
2 cups grated monterey jack (or cheddar) cheese
chopped green onions and sour cream for garnish is optional

Preheat oven to 350 degrees. Heat skillet over medium heat.  Cook turkey and onions together until onions are soft and turkey is no longer pink.  Drain. Add 2/3 cups of water to turkey along with the 2 packages of seasoning mix. Let mixture simmer for 5 minutes until some of the water is cooked out. Stir in beans, tomatoes and corn. In a VERY LARGE casserole dish (or 2 small) pour in half of turkey vegetable mixture and top with a layer of corn tortillas. Sprinkle the tortillas with one cup of the cheese. Repeat. Cover with foil that has been sprayed with PAM (so that the cheese doesn't melt and stick to foil) and bake for 30 minutes. Remove foil and cook for another 10 minutes. You can make this ahead of time and refrigerate. If cooking the casserole from the fridge, add 15 minutes of cooking time.

turkey, onion and seasonings

out of the oven!