Wednesday, January 11, 2012

Mexican Lasagna

First off, HAPPY BIRTHDAY to our mom, and oldest brother! Can you imagine giving birth to your first child on your birthday, what a treat :)

So I was feeling like some good old mexican food over the weekend so I decided to make a Mexican Lasagna. This recipe was quick and it used some ingredients that I always have in my pantry. This is another of Rachael Ray's Recipes. Good Luck!

  • Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast, available in the packaged meats case
  • 2 tablespoons chili power
  • 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


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 used spinach tortillas as well as normal tortillas just to have a variety. I also used  can of diced fire roasted tomatoes. I also did not have any ground chicken so I used my chicken breasts and cut them into small pieces. It tasted great! 

My Rating: 8.5/10



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