MEXICAN LASAGNA

MEXICAN LASAGNA

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3 TBSP OLIVE OIL

  • 2 LBS. GD CHICKEN BREAST

  • 2 TBSP CHILI POWDER

  • 2 TSP GD CUMIN

  • ½ RED ONION - CHOPPED

  • 14 OZ. STEW TOMATOES - OR FIRE-ROASTED CHOP TOMATOES

  • 1 CUP MED. HEAT TACO SAUCE

  • 15 OZ. BLACK BEANS - DRAINED

  • 1 CUP FROZEN CORN KERNELS

  • SALT

  • 8 (8 IN) SPINACH FLOUR TORTILLAS

  • 2½ CUPS SHRED CHEDDAR OR PEPPER JACK

  • 2 SCALLIONS - FINELY CJOPPED

Directions

HEAT OVEN 425 F 2 TBSP OLIVE OIL IN LARGE SKILLET - ADD CHICKEN AND SEASON WITH CHILI POWDER, CUMIN, AND RED ONION. BROWN MEAT, 5 MINS. ADD STEW TOMATOES AND TACO SAUCE - ADD BLACK BEANS AND CORN - HEAT 2 - 3 MINS THEN SEASON WITH SALT. SPRAY BAKE DISH WITH NON-STICK SPRAY - CUT TORTILLAS IN HALF OR QUARTERS. BUILD LASAGNA IN LAYERS OF MEAT AND BEANS - THEN TORTILLAS,THEN CHEESE. REPEAT MEAT,TORTILLA,CHEESE AGAIN. BAKE12 - 15 MINS TIL CHEESE IS BROWN AND BUBBLY.


Nutrition

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