South of the Border

Last night I made a fab mexican lasagna. (I usually make one big thing like this a week and we eat on it for several days). Here is the recipe I started with:

2 pounds ground turkey

2 packages taco seasoning mix

2 chipotle peppers in adobo sauce (canned), chopped

beer

1 red onion, chopped, halved

1 jalepeno, chopped

2 tomatoes, chopped

1/2 T chili powder

salt

1 (15-ounce) can refried beans, drained

2 cans medium enchilada sauce

4 large tortillas

3 cups shredded Taco cheese

2 scallions, finely chopped

Preheat the oven to 425 degrees F.

For salsa: Combine tomatoes, 1/2 red onion, scallions, jalepeno, chili powder. Toss and salt to taste

Preheat a large skillet over medium high heat. Add chicken and season with taco seasoning and 1/2 of the red onion. Brown the meat with a splash of beer. Add enchilada sauce (reserving 1/4 cup) and chipotle peppers. Heat the mixture through.

In a 9x13 baking dish pour 1/4 cup enchilada sauce over the bottom and layer with 2 large tortillas (you can use more if it doesn't cover the bottom of the dish). Build lasagna in layers of meat, salsa, cheese, tortilla, meat, salsa, cheese. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. I put my broiler on an the end so the cheese browns just a little for color. Serve on lettuce and top with sour cream if you'd like.