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BAKED MEXICAN LASAGNA

1/2 pound lean ground turkey (skinless)

1 Tbsp minced garlic

1/2 cup finely chopped onion

1/4 cup finely chopped green pepper

2 Tbsp sliced black olives

1/4 cup tomato paste

1 cup salsa (milk or hot, your choice)

4 (6-inch) flour tortillas

1 (4-ounce) can diced green chilies

1/2 cup shredded part-skim mozzarella cheese

Preheat oven to 375°. Spray a 6-inch square baking dish with cooking spray and set aside.

Cook the turkey, garlic, onion, and green pepper in a nonstick pan over medium heat, stirring to break up the meat. When the turkey is no longer pink and the pieces are small (about the size of a pea), add the olives, tomato paste, and salsa. Bring to a boil and remove from heat.

Place 1 flour tortilla on the bottom of prepared baking dish and top it with a fourth of the turkey mixture, a fourth of the green chilies, and a fourth of the cheese. Repeat this process 3 more times with the other tortillas. Bake for 20 minutes, or until the lasagna is heated through. Remove it from the oven and let it rest 5 minutes before serving. Makes 4 Servings.

Note: This recipe could be easily doubled and baked in a 6- x 10-inch dish if you want to serve it to a larger group.

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