One Pot Tex Mex Lasagna

Enchilada PastaThis recipe is for my sister Amanda. It’s not the recipe she requested, but I know it’s a recipe she will love!

  • In large pot, saute in olive oil…
    • 1 yellow onion, diced
    • 1 red pepper, diced
    • 1 jalapeno, seeded and minced
  • Once veggies are starting to soften, add one pound of ground turkey. Saute until meat is cooked.
  • Stir in…
    • One box of lasagna, broken into bite sized pieces
    • 1 cup of frozen corn (or more!)
    • 28 ounce can of enchilada sauce
    • 2 14.5 ounce cans of diced tomatoes
  • Cover and simmer for 15-20 minutes stirring occasionally.
  • Once pasta is cooked through, sprinkle with Pepper Jack (or Mexican blend) cheese, lid, and allow cheese to melt (just a couple of minutes).
  • Serve with your favorite Tex Mex toppings: avocado, cilantro, green onions, sour cream, etc.

This was yummy, yummy, yummy! It also a bit spicy, so a dollop of sour cream was just the thing! I think black beans would be another good addition, and I’d be curious to try making it with salsa instead of canned tomatoes…hm… Plus, chicken would be a satisfying protein substitution.


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