Brown the Ground Meat
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the ground beef or turkey, breaking it up with a spoon as it cooks. Sprinkle with salt, chili powder, cumin, coriander, and cayenne.
Cook until the meat is browned and cooked through. Remove from the skillet using a slotted spoon and set aside.
Prepare the Sauce
In the same skillet, add 1 tablespoon olive oil and sauté the onions and red bell pepper over medium heat for about 5 minutes, or until softened.
Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, green chiles, and oregano. Bring to a simmer and cook gently for 15–20 minutes while preparing the tortillas.
Soften the Tortillas
Heat 1/2 cup olive oil in a 9-inch skillet over medium-high heat.
Fry each tortilla for about 5 seconds on each side, just until softened. Place the tortillas on a paper towel-lined plate to drain any excess oil.
Assemble the Lasagna
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Arrange 4 tortillas in the bottom of the dish, slightly overlapping.
Spread half of the refried beans over the tortillas, followed by half of the cooked meat. Sprinkle with one-third of the cheese, then spread half of the sauce over the top.
Repeat the layers with 4 more tortillas, the remaining beans, meat, and another third of the cheese.
Finish with the last 4 tortillas, the remaining sauce, and the last third of the cheese.
Bake the Lasagna
Place the casserole in the preheated oven and bake for 35 minutes, or until the cheese is melted and bubbly.
Cool and Serve
Let the lasagna cool for 10–15 minutes before slicing.
Serve with sour cream, chopped avocado, cilantro, and shredded iceberg lettuce for a fresh and flavorful topping.
