Mexican Lasagna

Delicious, filling, easy, and a great alternative to enchiladas, from Rachael Ray. I have substituted flour tortillas for the spinach tortillas, increased the amt of corn, and skipped the onions in the past, and it still tastes great.
Has Kim tried this? Yes

3 tbsp olive oil

2 lbs ground chicken breast

2 tbsp chili powder

2 tsp ground cumin

1/2 red onion, chopped

1 (14-oz) can stewed tomatoes

1 c medium heat taco sauce

1 (15-oz) can black beans, drained

1 c frozen corn kernels

8 (8-inch) spinach flour tortillas

2.5 c shredded Cheddar or pepper jack

2 scallion, finely chopped

Preheat the oven to 425 degrees.

Preheat a large skillet over medium-high heat. Add 2 tbsp olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.

Coat a shallow baking dish with remaining olive oil. Cut the tortillas in half or quarters to make them easy to layer. Build lasagna in layers of meat mixture, tortillas, and then cheese. Repeat meat mixture, tortillas, and cheese. Bake for 12 to 15 minutes until cheese is brown and bubbly.


2 comments so far

  1. Elita on

    I tried this and it was delicious! Next time I would do two things: No. 1, add some salt to the chicken; No. 2, use 4 cups of cheese. 2.5 cups was NOT enough to cover the top adequately. Really good recipe, though!

  2. Chris on

    very good

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