Mexican Lasagna

By gilligan1963

Ingredients

• 3 tablespoon olive oil
• 1 1/4 pounds chicken -- or ground turkey
• 1 package taco season mix
• 1/2 red onion, chopped
• 1 package low carb tortillas -- (10 count)
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 1 can black olives -- sliced (optional)
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire
• 2 scallions, finely chopped

Preparation

Step 1

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with taco seasoning 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.

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 olives and serve.