2 Videos | Photo: Mexican Lasagna Recipe
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
Directions
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.
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By SecretIngredientLuv
on February 01, 2012
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I read all of the reviews before trying this recipe and delicioso!!!!! I only used a pound of ground chicken, tomato-basil tortillas (since that's what I had in my fridge, kidney beans (again what was on hand, and pepper jack cheese. I don't know why some people said it had no flavor. Mine was PACKED with it. The green onions and dollop of sour cream on top make a huge difference. I opted for the medium taco sauce over the salsa and followed the advice of another reviewer and heated the tortillas before-hand. I didn't have any problems with them getting soggy. In fact, the top layer was a little crispy. Filling, healthy, and delicious.
By Gretta62
Michigan
on February 01, 2012
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Just made this Mexican Lasagna. FABULOUS!!!! I used half the seasoning because I only used one pound of ground turkey. WOW!!! Great dish. I paired it with the "sweet and spicy cornbread" by Sandra Lee. Great comboination. AMAZING!!! One thing I would do differently would use more tortillas. I quartered them for easier removable from pan. I would overlap them more. Thank you Food Newtwork.
By cindy_8233558
Michigan
on January 19, 2012
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Easy, flexible based on what kind of meat you have on hand - and really, really good! I added fresh jalapenos to the chicken then topped mine with avocado, a little low-fat sour cream and some fresh tomatoes. Would also be good with fresh tomatillos or whatever fresh veggies you like with your Mexican food.
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