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 a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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