Celebrate Cinco de Mayo with Mexican Lasagna
In recognition of Cinco de Mayo, try this flavorful dish!
An artful display of bright colors from the various layers in this Mexican version of lasagna makes this an irresistible dish. Use organic cheese to ensure the ultimate in quality and health value.
Prep time: 20 minutes • Cook time: 20 minutes
Level: Easy • Budget: $
• 2 tablespoon extra-virgin olive oil
• 1 1/2 pounds lean ground turkey
• sea salt
• 6 gluten-free sprouted corn tortillas
• 2 (16-ounce) cans refried beans
• 1/2 cup Oaxaca or mozzarella cheese, grated
• hot pepper sauce to taste
• 1/4 cup sour cream
• 1/2 large white onion, chopped
• 1 large tomato, roughly chopped
• 3 tablespoons chopped fresh cilantro
• juice of 1 lime
• 1 lime, cut into wedges
1. Preheat the oven to 325°F.
2. Heat the oil in a wide cast-iron pan over medium-high heat. Add the turkey, season it to taste with salt, and break it up as it cooks. Cook the turkey until brown, 6– 8 minutes. Transfer to a plate and reserve.
3. Turn off the heat and place two tortillas in the bottom of the pan so the edges overlap by 2 inches.
4. Spread half of the beans across the tortillas and sprinkle over half of the cheese.
5. Add two more tortillas on top and cover with the browned turkey. Add a few shakes of hot pepper sauce (or more if you like it hot) to the turkey and cover with another layer of tortilla. Top with the remaining beans and cheese and put the pan in the oven.
6. Bake until the cheese is melted and the beans are heated through, 15– 20 minutes.
7. Remove the pan from the oven and transfer the lasagna to a platter. Garnish with a few tablespoons of sour cream and sprinkle on the onions, tomatoes, and cilantro. Drizzle the lime juice across the top of the lasagna and serve with extra lime wedges on the side. Serve immediately.
Serving Size (1/6 lasagna): Calories 490, Fat 18 g, Sat 5 g., Cholesterol 82 mg, Fiber 12 g, Protein 34 g, Carbohydrates 51 g, Sodium 800 mg
Excerpted from the book THE BLOOD SUGAR SOLUTION COOKBOOK by Mark Hyman, MD.