Mexican Lasagna

From Rachael Ray

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons extra virgin olive oil
• 1 1⁄3 lbs  ground turkey breast
• 2  tablespoons chili powder
• 2  teaspoons cumin
• 1⁄2 cup red onion, chopped
• 1 (4 ounce) can diced green chilies
• 2  garlic cloves, minced
• 2  cups salsa
• 1  cup  taco sauce, medium
• 1 (3 7/8ounce) can sliced ripe olives, drained
• 1 (15 ounce) can black beans, drained
• 1  cup frozen corn kernels
• 8  burrito-size flour tortillas (I use Jalapeno-Cheddar)
• 2 1⁄2 cups cheddar cheese or 2 1⁄2 cups monterey jack pepper cheese, shredded

Directions

1. Preheat oven to 425 degrees.
2. Preheat a large skillet over medium-high heat.
3. Add 2 T olive oil.
4. Add turkey and season with chili powder, cumin, red onion, green chilies and garlic.
5. Brown the meat, about 5-7 minutes.
6. Add salsa and taco sauce.
7. Add black beans, corn and olives.
8. Season with salt and simmer the sauce for a few minutes to take the raw edge off the spices and allow the flavors to meld.
9. Coat a 9 x 13 baking dish with remaining olive oil.
10. Cut the tortillas in half or quarters to make them easy to layer with.
11. Build lasagna in layers of meat mixture, then tortillas, then cheese.
12. Repeat: meat, tortilla, cheese again.
13. Bake lasagna 12-15 minutes until cheese is brown and bubbly.