Mexican Lasagna
Ingredients
- 1 TBSP neutral oil, such as canola, grapeseed, or vegetable
- 1 large white or yellow onion, finely chopped (about 2 cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 pound ground turkey
- 2 TBSP tomato paste
- 1(1-ounce)packetor3 TBSP taco seasoning
- 2 C frozen corn kernels (about 10 ounces)
- 1 (7-ounce) can diced green chiles, drained
- 2 (10-ounce) cans red enchilada sauce
- Kosher salt
- 8 oz Monterey Jack cheese, shredded (2 cups)
- 8 oz mild cheddar cheese, shredded (2 cups)
- 18 (5- to 6-inch) corn tortillas
- 1 (16-ounce) can refried beans
Directions
- Preheat the oven to 350F.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until the onions are translucent and slightly softened, about 4 minutes.
- Add turkey and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Stir in 2 tablespoons tomato paste and 1 (1-ounce) packet taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.
- Stir in 2 cups frozen corn kernels and 1 drained (7-ounce) can diced green chiles, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat.
- Reserve 1 cup enchilada sauce from 2 (10-ounce) cans. Stir the remaining enchilada sauce into the beef mixture. Taste and season with kosher salt as needed.
- Mix 8 ounces shredded Monterey Jack and 8 ounces shredded mild cheddar cheese together in a medium bowl.
- Spread 1/2 cup of the reserved enchilada sauce in the bottom of a 9x13-inch baking dish. Arrange 6 of the corn tortillas in an even layer on top (they can overlap). Dollop and spread 1/2 of 1 (16-ounce) can refried beans (generous 3/4 cup) evenly over the tortillas. Spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with 1/3 of the cheeses (1 1/3 cups). Repeat layering the tortillas, refried beans, beef mixture, and cheeses. Top with the remaining 6 tortillas. Spread the remaining 1/2 cup enchilada sauce over the tortillas, then sprinkle with the remaining cheese.
- Place the baking dish on a rimmed baking sheet. Bake until the cheeses are melted and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. Serve with desired toppings.