Mexican Lasagna

Unit: 10.5" Skillet, 3 quart mixing bowl, food cutter
Total Time: Approx. 25 min. Serves: 6
Ingredients

3 tablespoons extra-virgin olive oil or cooking spray
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (#2 cone)
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
Cajun Darn Good Seasoning
8 corn tortillas
2 cups shredded Cheddar or shredded pepper jack (#1 cone)
2 scallions, finely chopped

Directions:
Preheat a 10.5" skillet over medium heat. Coat with Spray or 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 cajun darn good, to your taste.

Transfer the mixture to the 3 Quart mixing bowl. Scrape any excess food off of the pan. Coat skillet with spray or remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then 4 tortillas, then cheese. Repeat once: meat, tortillas, cheese again. Bake lasagna 10-12 minutes on medium low to medium until cheese is bubbly. Top with the scallions and serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html?oc=linkback

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