Rachael Ray's Mexican Lasagna

Recipe by Kats Mom
READY IN: 30mins
YIELD: 1 pan




  • 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.