|3 tablespoonsExtra-Virgin Olive Oil|
|2 pounds ground chicken breast; available in the packaged meats case|
|2 tablespoonsChili Powder|
|2 teaspoonsGround cumin|
|1/2 red onion; chopped|
|1 (15-ounce) can black beans; drained|
|1 cupmedium heat taco sauce or 1; (14-oz) can stewed or fire roasted tomatoes|
|1 cupfrozen corn kernels|
|8 (8 inch) spinach flour tortillas; available on dairy aisle of market|
|2 1/2 cupsshredded Cheddar or shredded pepper jack|
|2 scallions, finely chopped|
Mexican Lasagna Preparation
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 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.
I have substitued Ground Beef in place of the chicken for variety and it's also delightful.
Also, I like Ro-tel tomatoes instead of taco sauce or roasted tomatoes.
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Mexican Lasagna Reviews
I have substitued Ground Beef in place of the chicken for variety and it's also delightful. Also, I like Ro-tel tomatoes instead of taco sauce or roasted tomatoes. [I posted this recipe.]
3 years, 3 months, 1 weeks, 1 days, 23 hours, 9 minutes ago
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