Tag Archives: tex-mex lasagna

Gramma’s Mexican Lasagna

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An midwestern American Gramma’s Mexican interpretation of an Italian favorite.  Say that 10 times really fast.  Not for bean-haters.  Make a pan of this on Sunday and pack it up for lunches the rest of the week.*
INGREDIENTS
  • 15-6″ corn tortillas (avoid the extra soft variety)
  • 1 LB ground turkey (or beef… but DRAIN THE BEEF)
  • 1 medium onion (chopped)
  • 1 TSP kosher salt
  • 1-15 oz can black beans (drained)
  • 1-10.75 oz can Campbell’s Golden Mushroom Soup
  • 1-10 oz can Ro*Tel (mild or original, depending on your spicy sensitivity)
  • 2-8 oz bags shredded cheddar cheese (1 LB total)
  • 1 LB sour cream
  • PAM Original
DIRECTIONS

  1. Preheat oven to 350 degrees.  Grab a 9″x13″x2″ pan and spray with PAM.
  2. Brown the ground turkey along with the chopped onions and salt.  Crumble then add the black beans.
  3. In a separate bowl, mix together the soup and Ro*Tel.
  4. It’s time to assemble three layers:
  5. FIRST – Tear apart the tortillas into pieces approximately 1.5″x1.5″ and cover up the bottom of the pan with ’em.  Or enlist the help of your toddler’s great white shark toy named Bruce who apparently just LOVES to bite corn tortillas into pieces!  Woo hoo!
  6. SECOND – Add ⅓ of the meat and bean mixture.
  7. THIRD – Follow with ¼ of the shredded cheddar cheese.
  8. Repeat 2 more times.
  9. Now dump and spread the Ro*Tel soup over the whole thing.
  10. Top it off with what’s left of the cheese.
  11. Cover with foil and toss it in the oven for 35-45 minutes.  Remove the foil for the last 5-10 minutes.
  12. Pull it out of the oven and let it cool for 10 minutes before serving.
*Gotta call out that this dish isn’t appropriate for freezing.  The corn tortillas get soggy and icky.