A comforting, cheesy casserole with bold Mexican flavours.
Directions for: Mexican Lasagna
Ingredients
3 Tbsp extra-virgin olive oil
2 lb(s) ground chicken breast, available in the packaged meats case
2 Tbsp chili powder
2 tsp ground cumin
red onion, chopped
1 (15-oz) 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 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
1. Preheat the oven to 425F.
2. 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.
3. 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.
See more: Beans, Cheese, Chicken, Comfort Food, Mexican, Poultry, Tomatoes, Vegetables