Mexican Skinny Lasagna

I thought I'd share a recipe for a meal that is both tasty and inexpensive. Bonus points that it is fast to make, you get 12 servings, and it is healthy! (And I bet you have half the ingredients in your kitchen anyways)

1 small onion chopped
1 green pepper chopped
2 tsp minced garlic
1.25 lbs ground turkey or ground chicken
2 T cooking oil

Add above ingredients to a skillet with high sides (or even a stock pot). Cook until meat is no longer pink; break up any large chunks of meat into pieces.

To the skillet, add a can of corn (drained), a can of black bean (drained and rinsed) and a can of diced tomatoes (drained of most of the liquid). Add about 1T cumin and 1T of chili powder. Stir and cook about 4 minutes more.

Now add 2C of pasta sauce and 1C of salsa and bring to a low boil. Cook about 5 minutes.

Spray some cooking spray on the bottom of a lasagna pan (13 x 9 x 2). Now add 1/3 of the lasagna mixture to the bottom. Take 2-3 large whole wheat tortillas and place them on top of the mixture. You will need to tear the tortillas to cover any bare spots, or cut them to fit. Then add another 1/3 of the mixture on top of the tortillas. Add another 2-3 tortillas on top of this - cut to cover and fit again. Finally, add the last 1/3 of the mixture on top of the tortillas.

Now add some shredded Mexican cheese on top of this. You'll use about 1.5 cups of cheese. If you'd like, add some parsley flakes or dried cilantro to the top for a pretty green effect. Cover loosely with foil and bake at 350 for 35 mins. Remove foil and bake another 10 mins. Let the pan rest for 10 minutes before you cut and serve. Depending how you cut, you will get about 12 servings from the pan.

Top your servings with some sour cream and fresh cilantro. Some corn cake would be a great side. And a margaretta would probably be really good to wash it all down. Enjoy!