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 Tuckerfamily
on May 06, 2013
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A+!!! Yay! Found a yummy recipe that I can add to my list of favorites. Will be enjoying this recipe as we did tonight again & again. Thinking recipe will be used by my daughters someday. My husband & all three girls loved it! So easy too! I made up lasagna in afternoon & refridgerated it until dinner time...super easy, once dinner time came just popped in oven for 15 mins. I suggest waiting until cheese gets a little brown like recipe says...super good when melted cheese is crunchy on top! Forgot to include that I did not use spinach tortillas...such regular tortillas
By ijlarsen
Klamath Falls, OR
on May 01, 2013
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Yummy! I made a couple of substitions to lighten up the recipe. I used a 20oz package of ground turkey and an 8oz package of Weight Watcher's Mexican style shredded cheese. I also used a 10oz can of Rotel tomatoes and about 1/2 a package of taco seasoning instead of the cumin and chili powder. I left out the corn - not a fan - and used regular flour tortillas since that was what I had on hand. Mine needed to bake an extra 10 to 15 minutes to get bubbly and browned. It was a huge hit - delicious!!
By Tishwa
on April 27, 2013
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I love this recipe, it is super easy. Of course, I cheat a little and serve the chicken filling on tortillas like a soft taco. Everyone in my family loves them.
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