This was cut into and half devoured before I could even think of getting my camera out. Next time, folks!
This was inspired by a “Mexican fajita bake” or something equally weird sounding in the El Paso boxed section of the international foods aisle. Hubby reports this is better than the boxed stuff. He’s great. It’s sort of a Mexican take on lasagna. (Real lasagna tomorrow! Not an easy eat by any measure, but deeeeelicous.)
Also, does anyone read this? Comment if you do, I’m feeling sort of lonely and unappreciated here in food blog land.

Ingredients:
1 lb ground turkey (or beef, if you prefer)
1 can Rotel tomatoes and chilies
1 c. salsa
1/4 c. nacho cheese (or a good hunk of Velveeta)
1 package taco seasoning
4 tortillas (fajita sized)
2 cups Mexican cheese blend
1 can beans (kidney or pinto work best), drained

Preheat oven to 350.
Brown the meat until fully cooked. Add 1/4 c. water and taco seasoning. Cook until slightly thickened. Add tomatoes/chilies, salsa, nacho cheese, and beans. Heat until warmed through (or until your Velveeta is all melty.)
Spray an 8×8 pan with cooking spray. Put in one tortilla. Put about 1/4 of the meat mixture on top, and sprinkle with cheese. Repeat layering until all of your meat mixture and tortillas are gone (you should end with cheese on top.)
Bake uncovered for 20 minutes. Serve with sour cream if you like.

This entry was posted on Tuesday, January 8th, 2008 at 6:50 pm and is filed under mexican, recipes, turkey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.