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Recipe courtesy of Rachael Ray, Mexican Lasagna! Easy to make for your supper.

Prep Time    : 10  mins
Cook Time   : 20 mins
Total Time    : 30 mins

Servings      : 4


·         3 tablespoons extra-virgin olive oil
·         2 pounds ground chicken breast, available in the packaged meats case
·         2 tablespoons chili powder
·         2 teaspoons ground cumin
·         1/2 red onion, chopped
·         1 (15-ounce) can black beans, drained
·     1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
·         1 cup frozen corn kernels
·         Salt
·         8 (8 inch) spinach flour tortillas, available on dairy aisle of market
·         2 1/2 cups shredded Cheddar or shredded pepper jack
·         2 scallions, finely chopped


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.

Recipe from foodnetwork.com

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