Rachael Ray's Mexican Lasagna

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

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 lbs 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 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
• 1 cup frozen corn kernels
• salt
• 8 (8 inch) spinach tortillas, available on dairy aisle of market
• 2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
• 2 scallions, finely chopped

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 to cook the filling: preheat a large skillet over medium high heat.
• 3 add 2 tablespoons extra-virgin olive oil - twice around the pan.
• 4 add chicken and season with chili powder, cumin, and red onion.
• 5 brown the meat, 5 minutes.
• 6 add taco sauce or stewed or fire roasted tomatoes.
• 7 add black beans and corn.
• 8 heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• 9 assemble lasagna: coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
• 10 cut the tortillas in half or quarters to make them easy to layer with.
• 11 build lasagna in layers of meat and beans, then tortillas, then cheese.
• 12 repeat: meat, tortilla, cheese again.
• 13 bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
• 14 top with the scallions.
• 15 *note* - i omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.