Turkey Mexican Lasagna {Great freezer meal!}

Mexican Lasagna

This is a great Mexican lasagna recipe that I’ve made a bit healthier by using ground turkey.  Feel free to use beef, or make it vegetarian with ground Boca!


  • 3/4 lb ground turkey
  • 1/2 cup chopped onion
  • 1 (15.5 oz) can of kidney beans (I have also used black beans), drained and rinsed
  • 1 (4 oz) can of green chiles
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16 oz) bottle of salsa (use up all of the cheap Chi-Chi’s salsa!)
  • 6 corn tortillas (I like Mission Extra Thin)
  • 1 cup light sour cream
  • 1 package of Mexican or Co-Jack shredded cheese (2 cups)
  • Garnish: olives, picked jalapenos, cilantro or tomatoes…whatever you like!

Let’s make some lasagna!

  1. Toast tortillas in the oven at 350 for 5-8 minutes.
  2. Meanwhile, brown turkey with onion. Drain. Add beans, chilies, chili powder, salt and pepper. Simmer over low heat for 5 minutes.
  3. Time to assemble! In a 9 x 13″ pan, add 1/4 cup salsa. Spread sour cream over tortilla and layer two over the salsa. Next comes 1/3 turkey mixture and top with 1/3 cheese. Repeat layers twice.
  4. Bake at 350 for 25-30 minutes.
  5. Top with desired garnishes.

This is a great freezer meal!  I also like to make this as a dish for new parents!

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