Mexican Lasagna

Happy Day after Labor Day!

After a long wonderful weekend.. I got lazy on my Labor Day cooking!
I decided to revert to a Rachel Ray 30 minute meal, Mexican Lasagna.  It is inexpensive, super quick, and delicious.

Here is the original recipe.

Mexican Lasagna

Ingredients - with my own modifications:

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped - I didn't add this!
• 1 (15-ounce) can black beans, drained
• 1 (14-oz) can fire roasted tomatoes
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas -  I used the Jalapeno Cheddar Flavor and it was awesome!
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped - I didn't add this!
• 1 cup of Jalapenos Chopped - I added this to spice it up a little

 

 

 

This is what the ground Chicken looks like - if you can't find it, I'm sure ground Turkey Breast would work too!

 

 

 

 

 

 

 

 

 

Directions:

 

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add Olive Oil and add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add fire roasted tomatoes. Add black beans and corn and Jalapenos if you like it spicy. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with cooking spray or Olive Oil . Cut the tortillas in quarters (this works best) 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. Serve and Enjoy!

This recipe could really be changed up with any ingredients you prefer - have fun!