Looking for a new twist on Lasagna? This Mexican Lasagna is quick to pull together and makes a fabulous dinner for your family or serve to some guests. The whole pan was gone in 5 minutes FLAT at our house! I think everyone loved it! HAHA!
Begin by chopping an onion, green bell pepper and a couple jalapeños.
Toss 'em in a large skillet and begin sautéing.
Throw in some ground Turkey.
When the turkey is almost cooked through, add some garlic.
Add a cup of water.
Add a cup of fresh or frozen corn.
Cream Cheese going in next.
Dump in some Sour Cream.
Don't forget Salt & Pepper!
And the secret ingredient... TACO SAUCE! (I love taco sauce! I add it to all kinds of stuff. It's such a great flavor booster!)
Last make a little slurry of Cornstarch and water to slightly thicken up your sauce.
Get all your layers ready to assemble. Spray your pan with cooking spray.
Spread a little sauce on the bottom of the pan.
Layer lasagna noodles, sauce, shredded cheese. Repeat 3-4 times depending on size of pan.
End with a nice layer of cheese on the top.
Bake at 375˚ for 45-50 minutes.
Serve up a big wedge with some sour cream. ENJOY!
1 Onion, chopped
1 Green Bell Pepper, diced
2 Jalapeños, diced
1 lb. ground Turkey
1 Tbsp diced Garlic
1 C. Water
1 C. Fresh or Frozen Corn
8 oz. Cream Cheese
8 oz. Sour Cream
Salt & Pepper
2 Tbsp Taco Sauce
1 Tsp Cornstarch
2 Tsp Water
1 lb shredded Cheddar or Colby Jack Cheese
1 box Lasagna Noodles
In a large skillet soften onions & peppers. Add ground turkey and brown. Add garlic and stir. Pour in water and corn. Mix in cream cheese, sour cream, salt & pepper, & taco sauce. Bring to a simmer. In a small bowl make a slurry with the cornstarch and water. Pour into simmering meat sauce. Spoon a thin layer of sauce into a greased 9x13 pan. Layer lasagna noodles, meat sauce, then cheese. Repeat 3-4 times or until pan is full. Cover with foil and bake at 375˚for 45-50 minutes. Allow to sit for 3-5 minutes before dishing up. ENJOY!