Happy Monday, friends!
I hope you had a fabulous weekend! I had to work Saturday morning, so I decided to switch my normal Saturday long training run to Sunday which in turn threw off my whole schedule. Today’s Sunday, right? Well, I can pretend anyway…
Today also kicks off my last full week of summer vacay–I cannot believe how quickly time went by! I have a few end of summer projects I want to check off (dresser re-do, granola bars, sleeping in…) before I have to turn my alarm clock back on and start commuting again. But I’ll cross that bridge next Monday!
To help aid my recovery from my longest raining run yet (8 miles!), Jeff and I decided to put a Mexican spin on lasagna night. We cut up a few tortillas into strips, lightly fried them, and then layered them with turkey meat + black beans + peppers + onions + garlic + squash + way too much jack cheese.
Jeff was completely skeptical about adding squash into the mix, but I convinced him to just chop it up in small pieces and hide it in the turkey meat. Once it baked and all of the gooey layers melted into each other, you couldn’t even tell there was any squash to begin with–a great way to trick kids and husbands alike!
7 medium flour tortillas, cut into 4 slices each
8 ounces ground turkey
1 14.5oz can black beans
2 ounces sliced black olives
1 ear corn, kernels only
1 anaheim pepper, deseeded and minced
1/2 jalapeno pepper, deseeded and minced
1 yellow squash, diced
1/2 white onion, chopped
2 cloves garlic, chopped
1 cup red enchilada sauce
1/2 cup jack cheese, grated
cilantro, for garnish
Pre-heat oven to 350 degrees.
Heat canola oil in a cast iron pot. Once the oil is hot, drop a few tortilla strips in the oil at a time. Lightly fry until just slightly cripsy, about 30 seconds per side. Place on a paper towel or plate and set aside.
Meanwhile, heat olive oil in a large frying pan. Add turkey meat and saute until cooked all the way through, about 5 minutes.
Stir in the black olives, corn kernels, peppers, squash, onion, and garlic to the turkey meat and continue to saute for another 3-4 minutes.
Pour the enchilada sauce into the turkey meat veggie mixture and combine.
In an 8×8 pan, place one layer of tortilla strips until the bottom is completely covered. Cover the tortillas with half of the meat mixture and then add another layer of tortilla strips. Top this layer with all of the black beans and half of the grated jack cheese. Place your last layer of tortilla strips on top of the black beans. Add the rest of the turkey meat and then top with the rest of the grated cheese.
Place in the oven and bake until the cheese is bubbly, about 20 minutes.
Garnish with cilantro, and enjoy!
Time: 35-40 minutes