Mexican meets Italian with a twist on this sauce.
- 1 lbs ground turkey, chicken or lean ground beef
- 2 cloves garlic minced
- 1 onion sliced
- 1/2 tsp red chili flakes or more
- 1 tbsp chili powder
- 1/2 tsp each dried oregano and basil
- 3 cup marinara sauce homemade or ready to use
- 1 cup salsa medium or hot
- 6-8 tortilla cut into strips
- 2 cups 4 cheese Italiano
- 2 cups cheddar cheese
- 2 cups yogurt
- 2 eggs
- 1/3 cup parmesan
- 1 tsp Italian Seasoning
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Preheat oven to 350 F.
Use a 9x13 baking dish or a cake pan.
Grease the baking dish with canola oil.
In pan brown the turkey with the onion and garlic.
Add the red chili, flakes, chili powder and dried herbs.
Add marinara sauce and salsa.
Cover and simmer for 15 minutes at medium/low heat.
The mixture should be bubbly, reduced and thick.
For the Bechamel combine all the ingredients except the Italian seasoning and beat with a fork.
Cut the tortillas into strips.
Layer Tortillas, meat sauce and cheese.
Continue until all ingredients are used.
Top with the Bechamel sauce and sprinkle with the Italian seasoning.
Bake uncovered for 40 minutes.
Turn on the broiler for 3 minutes.
Remove and let sit for 15 minutes before serving.
If using a round cake pan, leave the tortillas whole and layer.
I used whole wheat tortillas for this recipe.
Use any cheese you prefer.