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MEXICAN LASAGNA

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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
  • 1/2 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
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped

Details

Preparation

Step 1

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.

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