Mexican Lasagna

By á-170456

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion chopped
• 1 can stewed tomatoes - (14 oz) (or fire-roasted chopped tomatoes)
• 1 cup medium-heat taco sauce
• 1 can black beans - (15 oz) drained
• 1 cup frozen corn kernels
• Salt to taste
• 8 spinach flour tortillas - (8" dia) (available on dairy aisle of market)
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions finely chopped

Details

Servings 4

Preparation

Step 1

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.