I had heard about Mexican Lasagna before, and thought it sounded really good. Instead of looking up a recipe, I just kind of created my own.
1 tbsp olive oil
½ small onion, diced
2 lbs. ground turkey (93/7)
¼ cup taco seasoning, or the packet
¼ cup flour
2 small zucchini, thinly sliced
3 large (9") flour tortillas
Preheat oven to 350°.
Heat oil in large skillet over medium heat. Add onion and cook for a few minutes. Add turkey and break up. Cook until turkey is cooked through, stirring often. Turn off heat and add taco seasoning and flour.
Meanwhile, either sautee or steam zucchini slices until slightly soft.
In an 8x8” glass dish, layer meat, zucchini, cheese, and tortillas, trimming tortillas to fit if necessary. End with cheese on top.
Bake for 15 minutes. Serve with lettuce, salsa, and sour cream.
Makes 4 servings.
Now, you may be thinking, "Zucchini in a Mexican lasagna? Weird!" It wasn't part of the original recipe that I came up with, but the second time I made it, I had a zucchini in the fridge that really needed to be used that day. And I was trying to figure out some way to incorporate a vegetable into this dish, so I thought, what the heck? I love the flavor of zucchini and I thought it might work in here. And I think it did. When Jim first saw that it had zucchini in it, he thought it was weird, but then when he tasted it, he liked it.
I use ground turkey, but obviously you can use ground beef if you wish. I am just trying to use more ground turkey lately for health reasons and in this dish you can't tell a difference at all.
Note (added 09.18.10):
This recipe won me a recipe contest! I entered it into a contest at TriedandTestedRecipes.com and I won! I won a $50 Amazon.com giftcard. Nifty!