Tex-Mex Lasagna

• 3 lbs ground turkey
• 2 14.5 oz cans stewed tomatoes
• 1 14.5 oz can garbanzo beans, drained
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 - 8 t good quality chili powder
• 1 - 2 t smoked chili powder
• 1 T cumin
• 1/2 t cayenne pepper
• salt and pepper to taste
• 2 T olive oil
• 1 1 lb box of elbow macaroni
• 1 package shredded cheese of your choice
• Sour cream

1. Heat oven to 350.
2. Heat olive oil in a heavy pot over medium heat until hot. Add ground turkey, stirring to coat, and cook until almost browned, about 10 minutes. Add onion and garlic and cook until turkey is browned through and onion and garlic are soft, about 10 minutes more. Sprinkle chili powder, smoked chili powder, cayenne, and cumin over browned turkey/onion mixture and stir to coat evenly. Add both cans of stewed tomatoes and juice and stir. Add drained garbanzo beans and turn heat to simmer. Meanwhile, cook elbow macaroni according to package directions. When macaroni is ready, drain well and put half in the bottom of a 13x9 baking dish. Top with 1/3 of cheese and 1/2 of chili. Repeat layers ending with cheese on top. Bake for 15 minutes uncovered or until cheese is melted through. Top each serving with a dollop of sour cream. Enjoy!

ground turkey, tomatoes, garbanzo beans, onion, garlic, chili powder, chili powder, t, cayenne pepper, salt, olive oil, macaroni, shredded cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/tex-mex-lasagna-1211888 (may not work)