Mexican Lasagna

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
2 lbs	908g / 32oz	Ground chicken breast
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Ground cumin
1/2		Red onion - chopped
1		Stewed tomatoes - (14 oz)
		= (or fire-roasted chopped tomatoes)
1 cup	237ml	Medium-heat taco sauce
1		Black beans - (15 oz) - drained
1 cup	62g / 2.2oz	Frozen corn kernels
		Salt - to taste
8		Spinach flour tortillas - (8" dia)
		= (available on dairy aisle of market)
2 1/2 cups	592ml	Shredded Cheddar or shredded pepper jack
2		Scallions - finely chopped

Recipe Instructions

Preheat the oven to 425 degrees.

Preheat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil -- twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E46) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.