Mexican Lasagna

Ingredients

1 red and orange bell pepper, chopped
1 onion, chopped
1 lb 99% fat free ground turkey 

(I used extra lean ground beef in picture)
1/4 cup Southwest Seasoning
1 1/2 cups of shredded cheddar cheese
1 cup of brown rice

 (recipe calls for 1 cup refried beans but I used rice instead)
2 tsp olive oil
12 Corn Tortillas

Southwest Seasoning:

1 Tbsp. chili powder
1 tsp. chipotle chili powder
2 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp smoked paprika
1 tsp. sea salt

Directions

1. Heat olive oil in a large skillet over medium high heat and add peppers and onions and cook until tender. Remove from the skillet and set aside.
2. Brown your ground turkey in the skillet until almost done. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.
3. Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the brown rice. Spread 1/2 of the meat and vegetable mixture over the tortillas and rice.
4. Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the rice and remaining meat and vegetable mixture.
5. Sprinkle shredded cheese evenly over the top.
6. Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings

Per Serving: 1 Red, 1 Yellow, 1 Green, 1 Blue

Recipe from: Putting My Best Foot Forward