Mexican Lasagna

  • 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


3 tablespoons Olive oil
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 )


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


From our partners

Post your review

Please sign in to post a comment.

word press plugin