Amen. Let's Eat!
Monday, January 21, 2008
Mexican Lasgna
Hardly like lasagna except for it does have layers. It's delish! From Rachael Ray. A tasty 30 minute meal.
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 or canned corn kernels
Salt
8 (8 inch) spinach flour tortillas
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. I find it best if you start with a tortilla on the bottom. Helps it stay together a little better.
Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Posted by Jen ::
5:44 PM ::
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