1/2Green Pepper + bit of Jalapeno to your own taste
Cilantrochopped
Lime/Lemon Juice
Salt to taste + Olive Oil
Instructions
Preheat oven to 400°F (200°C)
Place meat in a large skillet /pan with onion, and saute until meat is completely done and no longer pink (take about half of the excess oil out by draining it or spooning out)
Add Black beans, pepper, taco seasoning, and cheese. Stir and cook on medium high until starts to bubble and cheese completely melted. Remove from the heat and stir in salsa, cover and set aside.
Spray baking pan with just a bit of oil and place tortilla, then add meat mixture, sprinkle 1 tbsp cheese evenly then cover with another tortilla. Keep layering until all the meat mixture is gone or it also depends how deep your baking pan is. Make sure to leave enough of meat sauce mixture for the top. Add the rest of the meat on the top, then evenly add cheese on top.
Bake until cheese is completely melted, about 15 minutes.
Serve with green salad, Pico de Gallo (salsa fresca) and sour cream.
Recipe Notes
I never tried this lasagna with ground turkey or chicken, so I don't know how would taste! Always taste to see if you need more seasoning to suit your own taste buds. If available, use a round baking dish. It will hold better and it will bake to the perfection.
A meat-based sauce can be made at night before, cooled down and placed in the fridge.