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HONEYMOON MEXICAN LASAGNA 
1 lb. turkey meat
1/2 package taco seasoning
1 tbsp. cumin
1/4 tsp. crushed red pepper (optional)
1 tsp. hot sauce
3 tbsp. salsa
1 can undrained Mexican chili beans
1 can stewed tomato/chili's
1 tsp. parsley
4 tortilla shells
Colby cheese for grating or pre-grated Mexican or yellow cheese.

Preheat oven to 350F degrees.

Brown turkey meat in a large skillet. Add all other ingredients except tortilla shells, parsley and cheese, saving 1/4 cup of chili and bean juice aside. Simmer for 5 minutes.

Lay one tortilla shell on bottom of baking dish. Grate cheese over this shell and then layer a portion of meat on top.

Gently press the tortilla shell down to wet the edges. Repeat this process for each layer. Put the last tortilla shell on top. Grate cheese over top, pour bean/chili mixture over top and sprinkle with parsley. Gently press down.

Bake for 20-25 minutes at 350F.

Serves 2-4 depending on slices.

Great reheated and eaten on your honeymoon!

Submitted by: Kimberly Grusendorf
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