Organic Emily

Mexican Lasagna


This recipe is so simple and delicious!  You can make it a vegetarian dish if you want too!


1 package of 10 corn tortillas, quartered

1 lb. ground turkey or beef (optional)

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon dried oregano

Sea salt and pepper to taste

2 cans refried beans

1 cup mild to medium salsa

4 cups Pepper Jack or Mozzarella cheese, shredded

Coat a 9 x 13 dish with cooking spray and set aside.  In a large dutch oven, brown the meat if using.  Add the onions, cumin, chili powder, oregano, salt and pepper and saute until onions are softened.  Add the 2 cans beans and the salsa.  Place the triangle corn tortilla pieces on the bottom of the pan.  Spread some of the bean mixture on top and then sprinkle 1 cup cheese over that.  Repeat, layering the casserole dish as you go ending with cheese as the top layer.  Bake in the oven at 350 degrees for 30 minutes.  Turn the broiler on and broil for a few minutes until the cheese is golden brown.  Serve with sour cream and a big green salad.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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