Mexican Lasagna
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Bakeware (SM)
1 lb. ground turkey (or beef)
1 clove fresh garlic (minced)
1 medium yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
2 cups shredded cheese (Mexican mix)
3 small-medium sized tomatoes, diced
1 bag of corn tortilla chips
1 clove fresh garlic (minced)
1 medium yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
2 cups shredded cheese (Mexican mix)
3 small-medium sized tomatoes, diced
1 bag of corn tortilla chips
Methods/steps
Preheat oven to 350F degrees.
Lightly grease Brookfield Bakeware No. 3 and set aside.
Brown ground turkey (or beef) seasoning to taste with salt, pepper and Italian seasonings. Drain excess grease and set aside.
Sauté onion, garlic and peppers in olive oil until tender. Add and mix ground turkey until heated thoroughly.
Layer a portion of each ground turkey and vegetable mixture, diced tomatoes, chips and cheese in your Bakeware No. 3. Repeat layering with your last layer ending with cheese.
Cover with tin foil and bake for 20 minutes, remover cover and bake for an additional 10 minutes.
Serve hot with sour cream, salsa and or guacamole.
Lightly grease Brookfield Bakeware No. 3 and set aside.
Brown ground turkey (or beef) seasoning to taste with salt, pepper and Italian seasonings. Drain excess grease and set aside.
Sauté onion, garlic and peppers in olive oil until tender. Add and mix ground turkey until heated thoroughly.
Layer a portion of each ground turkey and vegetable mixture, diced tomatoes, chips and cheese in your Bakeware No. 3. Repeat layering with your last layer ending with cheese.
Cover with tin foil and bake for 20 minutes, remover cover and bake for an additional 10 minutes.
Serve hot with sour cream, salsa and or guacamole.
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