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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lowfat dish that is really tasty and ready in an hour. Ingredients:
1 lb ground turkey |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
2 cloves garlic, minced |
1 (15 ounce) can tomato sauce |
1 (12 ounce) jar salsa |
1 teaspoon ground cumin |
6 8-inch flour tortillas (2 tortillas quartered) |
1 cup sliced green onion |
1 can black olives, sliced (optional) |
8 ounces grated reduced-fat monterey jack cheese (with or without jalapenos) |
Directions:
1. In large skillet, over medium-high heat, saute turkey, onion, green pepper and garlic 5 minutes or until turkey is no longer pink.
2. Add tomato sauce, salsa and cumin.
3. Bring to boil.
4. Reduce heat, cover and simmer 10 minutes.
5. In (9-X 13-inch) baking dish, lightly coated with vegetable cooking spray, spoon 1 cup sauce in bottom of dish.
6. Arrange 2 whole tortillas over sauce.
7. Place quartered tortillas in corners.
8. Top with one half of sauce.
9. Sprinkle one half of the green onions, olives and cheese over sauce.
10. Top with remaining tortillas, sauce, onions, and olives.
11. Cover with foil.
12. Bake at 350 degrees F.
13. 30 minutes.
14. Remove foil.
15. Sprinkle remaining cheese over top and continue baking 15 minutes or until lasagna is bubbly and cheese is melted.
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