2011, Bonus Recipe 3: Salsa Verde Mexican Lasagna

    •    2 tablespoons extra-virgin olive oil
    •    1 pound ground turkey
    •    2 tablespoons chili powder
    •    2 teaspoons ground cumin
    •    1/2 red onion, chopped
    •    1 1/2 cups tomatillo salsa
    •    1 cup frozen corn kernels
    •    Salt
    •    4 (8 inch) spinach flour tortillas
    •    2 cups shredded cheddar or shredded pepper jack
    •    2 scallions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add salsa verde. Add corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and corn, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.


Results: DELICIOUS!!  I've made this several times over the last 7 years and it's always great.  I just switched some of the ingredients this time with all the changes listed above.  The original recipe is courtesy of Rachael Ray.