Rachel Rays Mexican Lasagna
- 3 tablespoon(s) extra virgin olive oil
- 2 pound(s) ground chicken breast
- 2 tablespoon(s) ground chili powder
- 2 teaspoon(s) ground cumin
- 1/2 red onions chopped
- 15 ounce(s) black beans drained
- 1 cup(s) medium taco sauce (or fire roasted tomatoes)
- 1 cup(s) frozen corn kernels
- salt to taste
- 8 8 in flour tortillas
- 2 1/2 cup(s) shredded cheddar cheese
- 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.
This recipe is a personal recipe added by KirSzalkie and has not been tested or endorsed by MyRecipes.
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Rachel Rays Mexican Lasagna Recipe at a Glance
- COURSE: Main Dishes