I swear Mike and I eat food other than Mexican themed!! Lately, it's been one of our favorites though and we couldn't wait to try this Mexican Lasagna recipe. I found it on Food Network and saw this it had great reviews. We loved it and only changed a few things. Our grocery store didn't have spinach tortillas and we thought the mexican style cheese would be better than just cheddar or pepper jack. Top it with some sour cream and taco sauce at the end and... YUM!!
Prep: 10 min
Cook: 20 min
Yields: 4 servings
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast
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 or fire roasted tomatoes
1 cup frozen corn kernels
8 (8 inch)
spinach flour tortillas
2 1/2 cups shredded
Cheddar or shredded Pepper Jack cheese Mexican-mixed 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.