Rachel Rays Mexican Lasagna |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
3 tablespoon(s) extra virgin olive oil |
2 pound(s) ground chicken breast |
2 tablespoon(s) ground chili powder |
2 teaspoon(s) ground cumin |
1/2 red onions chopped |
15 ounce(s) black beans drained |
1 cup(s) medium taco sauce (or fire roasted tomatoes) |
1 cup(s) frozen corn kernels |
salt to taste |
8 8 in flour tortillas |
2 1/2 cup(s) shredded cheddar cheese |
2 scallions finely chopped |
Directions:
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.
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