Mexican Lasagna

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  • Mexican Lasagna
  • Mexican Lasagna

I love Rachel Ray's 30 Minute Meals so I knew we had to try this one (with just a few little changes)! It was so simple and delicious! The hubby loved it, so it is definitely a keeper.

Mexican Lasagna

Also seen on Six Sisters Stuff

Ingredients

3 tablespoons olive oil ( extra-virgin )
2 pounds ground chicken ( or turkey )
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion ( chopped )
1 Can (15 oz) black beans ( drained )
1 cup red taco sauce ( medium heat, or 1 (14-oz) can stewed or fire roasted tomatoes )
1 cup yellow corn ( frozen )
to taste salt
8 ready-to-bake flour tortillas
2 1/2 cheddar cheese, shredded ( or shredded pepper jack )
2 scallions ( finely chopped )

Directions

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/turkey 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.

Adapted from Rachel Ray

 

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