mexican lasagna...ole!

How To Make mexican lasagna...ole!

• 1

  In a large skillet, brown the ground turkey with the onions. There should be little or no grease so drain or not as preferred.
• 2

  Put the 2 cups rice in a microwave safe casserole dish or bowl that will hold at least 3 quarts of water and has a lid or cover and add 2 cups of water. Cover and cook. Follow instructions cooking for roughly 5 to 7 minutes depending on microwave wattage.
• 3

  While rice is cooking, add taco seasoning (I prefer the new kind in the sauce pouch) and the can of refried beans. Combine well until thoroughly mixed.
• 4

  Preheat oven to 350 degrees.
• 5

  After rice is finished cooking and has been sitting covered for 5 minutes, remove lid and add cheddar cheese soup, rotel tomatoes and sour cream. Combine until thoroughly mixed.
• 6

  In a 9 x 13 glass baking dish, put a layer of cheesy rice mixture on bottom. Add a layer of tortillas. Add a layer of meat/bean mixture and a layer of shredded cheese. Another layer of tortillas and repeat until the top of the pan is almost breached. Topping off completely with shredded cheese.
• 7

  Bake in 350 degree oven for 20 minutes. Cheese will be golden and a little brown on the edges...perfect!
• 8

  Cut into squares of desired size. Makes 6 to 8 normal size servings. Top with salsa, sour cream, lettuce, tomatoes or pico de gallo and serve. Eat and Enjoy! (Comer y disfrutar)
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