Mexican Lasagna

Mexican Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 2

    pounds ground chicken breast, available in the packaged meats case

  • 2

    tablespoons chili powder

  • 2

    teaspoons ground cumin

  • ½

    red onion, chopped

  • 1

    (15-ounce) can black beans, drained

  • 1

    cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

  • 1

    cup frozen corn kernels

  • Salt

  • 8

    (8 inch) spinach flour tortillas, available on dairy aisle of market

  • cups shredded Cheddar or shredded pepper jack

  • 2

    scallions, finely chopped

Directions

Preheat the oven to 425 degrees F. 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 taco sauce or stewed or fire roasted tomatoes. 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. Top with the scallions and serve.


Nutrition

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