Food Network: Mexican Lasagna

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Mexican Lasagna
Recipe courtesy Rachael Ray

Ingredients
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
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Instructions
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.