Rachael Ray's Mexican Lasagna
photo by Jenna P.
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
1 pan
- Serves:
- 4
ingredients
- 3 tablespoons extra virgin olive oil
- 2 lbs 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 (14 ounce) can stewed tomatoes or (14 ounce) can fire-roasted tomatoes
- 1 cup frozen corn kernels
- salt
- 8 (8 inch) spinach tortillas, available on dairy aisle of market
- 2 1⁄2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
- 2 scallions, finely chopped
directions
- Preheat the oven to 425 degrees F.
- TO COOK THE FILLING: 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.
- ASSEMBLE LASAGNA: 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.
- *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.
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Reviews
-
Great, easy recipe (especially for leftover chicken or steak). Don't skimp on the cheese! I personally did: tortilla, cheese, meat mixture, cheese, and repeat. I cut my tortillas into quarters using a pizza cutter. I also think I typo was made for two tablespoons of chili powder because one was honestly plenty. This can easily be made in a 9x12 pan. Thanks!
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