This is a gluten free take on the traditional southwest lasagna! Made with lean ground turkey (easy to make meatless too!) and cheese (optional) on top, this is a FAST and wallet friendly dish that is excellent for the family or friends!
Ingredients:
- 1 can kidney beans (or make your own)
- 1 can black beans (or make your own)
- 1 1/2 cup corn (try to use organic sweet corn)
- 1 package of lean ground turkey (you can omit for vegetarian version)
- 1 bell pepper, finely chopped (add little bit of spicy peppers if desired)
- 1 small onion, diced
- 2 cups of salsa or enchilada sauce (usually gluten free, found in ethnic aisle of local grocery store)
- 1 package of corn tortillas
- 1 bag shredded cheddar or Mexican cheese
- taco seasoning if desired
- Optional garnish: sliced avocados
Directions:
1. Add the ground turkey, peppers and onions in a saucepan and cook until meat is at appropriate consumable temperature. Add taco seasoning if desired.
2. In a large oven safe dish, layer with all the ingredients:
- Layer the bottom of the baking dish with 1 cup of salsa or enchilada sauce.
- Cover with corn tortillas.
- Layer with beans and corn.
- Layer with ground turkey mixture.
- Top with a light layer of shredded cheese.
- Repeat this layering process one more time and add the other cup of salsa or enchilada sauce on top.
3. Bake at 350 for approximately 45 minutes or until cheese begins to brown.
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