Monday, August 16, 2010

a personal favorite i've yet to share

I just had to do a massive archive search because I thought, there's no way in Hades I haven't shared this recipe with you yet. It's one that I make...often. I'm talking at least once a month. Heck, I've entertained with it. And yet, I've kept it to myself all this time? But...how?

I'll tell you how. I'll even tell you why. And it's not going to reflect positively on me. But here goes. I don't like the name of the recipe. I don't even really love the concept. It's borderline kitschy. And not in a cool, retro way. And at first glance, could not be less gourmet. Think casseroles. Think Betty Crocker. I'm afraid those don't really fit in here on Eat + Greet.

But here's the thing: It's damn good. How good? Re-read the first paragraph of this post.

I've tried coming up with different names but there's no beating around the bush here. What I'm about to share with you is a recipe for...Mexican Lasagna [cringes].

I've yet to serve this up to someone who hasn't raved (no joke) and it's the perfect thing to make on a Monday and have in the fridge to re-heat for lunch and/or dinner for the next couple of days. Because miraculously, I never seem to get sick of doubling up on this dish. It's just that...good. Better yet, it's made with ground turkey and lots of grated up veggies which make it kinda guilt-free even though it tastes anything but. Give it a try. And hey, dudes: this is a good one for you fellas. Do it.

Mexican Lasagna

1 tbsp. olive oil
1 pkg. ground turkey (93% fat free)
1 zucchini, grated
1 large or 2 small carrots, peeled and grated
1 yellow onion, finely diced
3 cloves of garlic, grated
2 tbsp. chili powder
1 tbsp. chipotle in adobo
7-8 flour tortillas (8 inches)
1 pkg. reduced fat shredded cheddar

optional toppings: chopped avocado, tomatoes, and scallions

Preheat oven to 400 degrees F.

Heat a large high-sided skillet over medium high heat with olive oil. Add the ground turkey and brown, 5 minutes. Add the grated vegetables and garlic. Season the mixture with chili powder, chipotle in adobo, and some salt, and cook 5-6 minutes more to soften vegetables. Grease a baking pan (8x13) with a little oil. Layer in 3 overlapping flour tortillas and top with 1/3 of the meat-veggie mixture, and 1/3 of the grated cheese. Repeat the layers twice and bake for about 7-8 minutes to melt the cheese. Top with scallions, avocado, and tomatoes, cut into squares, and serve.

3 comments:

Sarah said...

so glad you posted this! I have it saved in my e-mail archive from you. She's not kidding- SO GOOD. and its awesome as leftovers too!!!

Andrea said...

I tried this on Monday and it was delicious! Thanks for sharing!

Kiira Leess said...

andrea - woohoo so glad you liked it! it's addicting. so don't say i didn't warn you...

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