Ok, if Ina Garten can call her fabulous Pasticcio “Greek Lasagna” – we can call this dish “Mexican Lasagna”. It’s a really flavorful and healthy combination of ground turkey, creamy jack cheese, corn, black beans and lots of warm seasonings. The recipe calls for spinach & flour tortillas but I substituted whole-wheat, flour tortillas and they worked quite well. I also used about 14 ounces of Rotel Original diced tomatoes rather than the taco sauce, but I did take the sauce up a notch by adding a tablespoon of Tabasco Chipotle sauce. I also used pepper jack cheese. I would suggest following the recipe’s suggestion to avoid using low-fat ground turkey – it just doesn’t have much flavor. Our local Kroger markets (Fred Meyer) carry a dark meat ground turkey that I buy in large quantities and freeze for burgers and dishes such as this. I hardly ever buy ground beef anymore. This is a remarkably tasty dish for one so simple to assemble and it only gets better the next day.
I’d like to thank subscriber Dan G. for this recipe. Dan is a conscientious cook who looks for heathy, not boring, flavorful dishes. This one is a winner for sure. The Quinoa and Grilled Shrimp Salad in my previous post is another example of healthy ingredients and sensational flavor. Thanks Dan – this is what makes cooking fun.