Cove Circle Kitchen » Just another food blog

Mexican Lasagna

Mexican Lasagna

This was really excellent, a recipe by rachel ray. I should make it again soon.

Source: Recipe courtesy Rachael Ray

Print

Mexican Lasagna

Ingredients

  • 3 Tbs extra-virgin olive oil
  • 2 lbs ground chicken breast available in the packaged meats case
  • 2 Tbs chili powder
  • 2 tsp ground cumin
  • ½ red onion chopped
  • 1 15-ounce can black beans, drained
  • 1 cup salsa or 1 14-oz can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 8 inch flour or corn tortillas (whichever you prefer)
  • cups shredded Cheddar or shredded pepper jack
  • 2 scallions finely chopped

Instructions

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.

Mexican Lasagna Mexican Lasagna Mexican Lasagna Mexican Lasagna Mexican Lasagna Mexican Lasagna Mexican Lasagna Mexican Lasagna Mexican Lasagna

Your email is never published or shared. Required fields are marked *

*

*