Mexican Lasagna


  • 12 corn tortillas
  • 1 lb ground turkey
  • 1 can of corn (I like to use fiesta corn to
    avoid buying/chopping bell peppers)
  • 1 can black beans
  • 1 tbsp olive oil
  • 3 cups Cheddar Cheese
  • 1 can diced tomatoes
  •  1.5 tbsp cumin
  • 1.5 tsp paprika
  • 1 tbsp garlic pepper salt
  • 1/4 tsp cayenne



  1. In a large skillet add olive oil and saute onion for 3-5 minutes. Add ground turkey and cook until brown
  2. Add diced tomatoes to skillet and simmer on low
  3. In a separate bowl combine all spices. Add to skillet, stir, and let simmer another five minutes
  4. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick spray.
  5. Cover bottom of baking pan with a thin layer of turkey sauce mixture. Layer six tortillas, half of the turkey mix, and half the servings of corn, black beans, and cheese. Repeat layers with the remaining ingredients
  6. Cover dish with aluminum foil and bake for 30 minutes. Uncover and bake an additional 10 minutes.


**There’s no meat on the first two tortillas for my daughter who is a vegetarian. She does not mind her food being made in the same dish**