Enchilada Lasagna

AKA Deliciousness in a casserole dish!

First off, let me say that many of my creations do not end up being as delicious as I imagined them. I'm convinced this is simply due to lack of practice, since my dear husband makes dinner most nights because I get home later than he does. (That and he's just awesome. I'm so blessed). This, however, ended up being even more delicious than I hoped it would be! It was pretty easy, too, and since my friends always talk about how we need to share recipes, I figured I should share.

I only have a picture of the finished product, so no helpful how-to-step-by-step guide. You're all intelligent, though, so I think you'll survive.

2 tbsp. green pepper
1/4 c. chopped onion.
1 lb. ground turkey
1 can black beans
1 medium sized can enchilada sauce (I added a little extra taco seasoning and cumin to mine because it was kind of bland)
1 can mexicorn
4 multi-grain tortillas, cut into 1-1.5 inch strips (though I'm sure any kind would work, this is just what we eat)
1/2 cup. salsa
Colby Jack cheese. Lots and lots of it :D

The following spices are for your turkey. I didn't actually measure these, but I think this is approximately how much I used.
2 tsp. cumin
2 tbsp. taco seasoning
1/4 tsp. salt
1/4 tsp. red pepper flakes (chili powder would work too, we just didn't have any)
1/2 tsp. ground pepper.

Preheat oven to 325 degrees. Saute your onions and peppers together. Meanwhile, mix the above seasonings into your meat. After the onions have softened, add the turkey and brown. When the meat is half cooked, add half of the can of black beans to the meat mixture, and continue to brown meat until done.

Add half of the enchilada sauce to the salsa mixture. Then you're ready to start assembling your lasagna. I did mine in an 8x5-ish medium sized casserole dish. Add a few spoonfuls of the plain enchilada sauce to the bottom of your pan, and put down a layer of tortillas. Add your meat layer by putting about half of your meat mixture, followed by 1/3 of the enchilada sauce/salsa mixture on top of the tortillas. Then put another layer of tortillas. On top of this layer, add the rest of the black beans and the mexicorn mixture (I didn't use all of either of these, as you'll discover in a minute) Then add a generous layer of cheese, followed by another 1/3 of your enchilada sauce/salsa mixture. Top with another layer of tortillas. Add another meat layer on top of this layer. At this point, my dish ran out of room, so I added another layer of tortillas, and then poured the rest of the enchilada sauce over the top and added even more delicious cheese. I had planned to do another veggie layer, which is why I only used half of the beans and mexicorn, so I'm sure you could keep the layers going as long as you've got room in your dish.

Put it in your oven and let it get happy for about 30 minutes. We got impatient and took it out a little earlier, so all of the sauce hadn't had a chance to really thicken up, but it was still delicious!

The picture was taken after it had set on the counter for a while, so it doesn't look entirely appetizing. Don't let it fool you -- it was delicious and you should make it. Right now!

Enjoy!