My husband has this insane schedule where he works 24 hours at a time, gets 24 hours off, then does it all over again for 2 more shifts. I’m alone at home a lot, which leads me down a dangerous culinary road of mac n cheese and burritos.
Really, the only way I can keep myself out of trouble is if we have leftovers around that were so good the first time around that I look forward to eating it for a second meal.
The problem is further complicated by the fact that my husband eats like he’s still a growing boy. If I don’t make an enormous meal, there’s no chance there will be enough left-over for both of us to have the next day.
Recipes my mom used to make that easily fed our family of four stand no chance against Ryan’s stomach. The boy can eat. That’s why a recipe like this is perfect. It’s gorgeous, delicious, makes an insane amount of food, is healthy, hearty, and tasted even better the second day.
Other than taking a lot of time to make (recipes with dicing veggies in them take me forever. I need a knife class…), this recipe is a total winner. It was so filling that you don’t need to eat too much, so we had leftovers for a few meals. Thus saving me from myself when Ryan’s on shift this week.
And! I’m 2 for 2 on recipes from cookbooks I own. This one is adapted from Eat, Shrink and Be Merry, which is a hysterical healthy cookbook I got from my Aunt Janet (who is also hysterical and healthy). I think they spent more time coming up with the names for recipes in this book than they did the recipes themselves. Fries Like Us, More Than Meatza Pie, The Ladle in Red… There’s also cartoons throughout and really helpful hints everywhere. It’s a lot of fun to cook out of. Easy 5 out of 5 shots of tequila for this particular recipe. Highly recommend. The corn especially adds something texture-wise.
- 1 lb ground turkey
- 1 cup diced red onions
- 1 cup diced green bell pepper
- 2 tsp minced garlic
- 1 15 oz can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 8.75oz can of corn
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 jar (24 oz) your favorite pasta sauce (I used tomato basil)
- 1 cup salsa
- 2 tbsp fresh cilantro
- 4 large or 8 small whole wheat flour tortillas
- 1/2 cup shredded light cheddar
- 1/4 cup chopped green onions
- 1 cup light sour cream
- Preheat oven to 375 F. Spray a 9×13 casserole dish with cooking spray and set aside
- In a large pot cook turkey, onions, green pepper and garlic until meat is no longer pink.
- Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce and salsa and bring to boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
- To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 tortillas, overlapping as needed. Top with 1/3 mixture, then 1/2 the cheese. Cover with remaining tortillas, then sauce and the top with remainder of cheese and green onions
- Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand 10 minutes before serving. Serve with a dollop sour cream.