My menu was planned. All day I thought about the delicious burritos that would fill my tummy later. The ooey gooey cheese melted over the top, the creamy turkey and tomatoes inside, I ate a light lunch all in anticipation of the Mexican fiesta. As the ground turkey and onions were browning, I meticulously laid out the other ingredients. Wait, what’s this? Only 2 tortillas? How can I possibly serve a growing family of 5 with just 2 tortillas?! Surely this is a mistake! I searched high and low and found only a moldy, limp carrot. The little ones were growing restless and asking for dinner. What was I to do? 20 minutes was all I had left until the kitchen and all in it, would self-destruct. For a mere moment I played merry-go-round with the items until I had it…Mexican Lasagna!
Preheat oven to 450 degrees
1. 1 pound ground turkey browned with 1/4 cup diced onion (flavored with cumin, chili powder, and sea salt)
2. Mix in 1 can diced tomatoes, undrained (Add in a can of green chilis if your kids can handle it.)
3. Bring to a simmer. Add in 3 Tablespoons of sour cream. Stir until well incorporated.
4. Spray a small casserole dish. Put 1/4 cup of the meat mixture in the bottom of the dish. Layer on 1 medium flour tortilla (or whatever flavor or size available). Spread on all but 1/2 cup of the meat mixture. Sprinkle on 1/2 cup of queso cheese (cream cheese would also work). Add on another tortilla and the remaining meat mixture. Lastly top with 1 cup cheddar cheese.
5. Bake in the oven until bubbly. About 8 minutes.
6. Serve with a tossed salad and salsa.
Please remind me to put a package of tortillas on the Aldi’s list. Actually make that 2. The oldest, plus the husband, gave it two thumbs up.