Tex Mex Lasagna

When I ask Ian what he wants for dinner, more than likely he says Tex Mex Lasagna.  Quite honestly, I don't blame him.  It's hearty and spicy and totally delicious.  I use lean ground turkey, whole grain tortilla shells and low-fat Mexican cheese, so even though it feels like a splurge, it's not bad for you (or at least that's what I tell myself).  I got the recipe from my cousin Donna, who altered it from Rachael Ray.  We all have our own little spins and mine is included here.  Serves 4 (generous portions). 

---

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds lean ground turkey breast
1 tablespoon chili powder
1 teaspoon ground cumin
1 packet taco seasoning (if you shop at Trader Joe's, only use 3/4 of a packet of their taco seasoning because it's spicier)
1/2 yellow or red onion, diced
1 (15-ounce) can black beans, rinsed and drained
1 cup medium heat taco sauce
1 cup frozen corn kernels
Salt
8 (8 inch) whole grain flour tortillas
2 1/2 cups low-fat shredded Mexican cheese
2 scallions, finely chopped

(Optional toppings: cilantro, sour cream, guacamole) 

Instructions

Preheat the oven to 425 degrees F.

Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil.  Add turkey, then onions and season with chili powder, cumin and taco seasoning. Brown the meat mixture for 5 minutes. 

Add taco sauce, black beans and corn. Heat the mixture through for 2 to 3 minutes then season with salt, to taste.

Coat a 9x13 baking dish with extra-virgin olive oil.  Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, cheese then tortillas (flat edges should go against the side of the pan). Repeat. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.