Mexican Lasagna, Rachael Ray

By Scrappin Broad

Ingredients

• 2 lbs. ground chicken or turkey
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1/2 onion, chopped
• 1 (14-oz) can diced tomatoes or fire-roasted chopped tomatoes
• 1 c taco sauce (Pace)
• 1 (15-oz) can black beans, drained
• 1 c frozen corn kernels
• salt
• 8 (8 inch) spinach flour tortillas
• 2-1/2 c shredded cheddar or pepper jack cheese

Preparation

Step 1

Preheat oven to 425 degrees.

Cook ground meat and chili powder, cumin & onion over medium high heat until cooked throughout, about 5 minutes.

Add the tomatoes & taco sauce; stir until combined.

Add the black beans & corn.

Heat the mixture through, 2-3 minutes then season with salt to your taste.

Spray a shallow baking dish with Pam.

Cut the tortillas in half or quarters to make them easy to layer.

Build lasagna in layers of meat mixture, tortillas, then cheese.

Bake 12-15 minutes until cheese is bubbly & beginning to brown.


Note:
I used my 3.5 quart rectangular Temptations baker, and it made 3 layers. I had 1-1/2 tortillas leftover.