Taco Lasagna

Ingredients

Taco Lasagna

Calories 264 (13% from fat)
Fat 4 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 41 mg.
Sodium 250 mg.
Carb. 30 gram
Fiber 8.7 gram
Sugar 6 gram
Protein 28 gram

3 Tbsp Olive Oil

1 lb. 99% lean ground turkey

2 Tbsp. chili powder

2 tsp. ground cumin

1 medium (4 oz.) red onion chopped

1 can (15 oz.) black beans, drained and thoroughly rinsed

1/4 tsp. dried & crushed red pepper

1 small can (8 3/4 oz. or 1 cup) whole kernel corn (no salt added), drained

1 can (14.5 oz) no salt added diced tomatoes

ground black pepper to taste

8 (6 inch) corn tortillas
(Look for one with NO Trans Fat)

2 cups (8 oz.) low-fat cheddar cheese, grated

2 scallions, finely chopped for garnish

1. Preheat the oven to 425 degrees Fahrenheit.

2. Heat a large non-stick frying pan over medium high heat. Add 2 tablespoons of the extra virgin olive oil and thoroughly coat the pan. Add the turkey and mix in chili powder, cumin and red onion. Cook about 5 minutes, until meat is browned.

3. Stir in the black beans, red pepper, corn and tomatoes. Heat the mixture for 2 to 3 minutes and season with black pepper to taste.

4. Coat a 9 inch shallow baking dish with the remaining tablespoon of extra virgin olive oil. Cut the tortillas in quarters so they're easy to work with. Build the lasagna in 2 layers. First spread out half the meat/bean mixture, then cover with half the tortillas and top that with half the cheese.

5. Repeat with the remaining meat/bean mixture, tortillas and the rest of the cheese. Bake for 12 to 15 minutes until cheese is brown and bubbly. Top with scallions and serve.


Yield: 8 Servings