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Food Storage Recipe Monday

Posted by imawheatwatcher on January 2, 2012

Mexican Lasagna

Ingredients

  • 3 tablespoons  olive oil
  • 2 pounds ground chicken breast, or 3 cans of chicken
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2  onion, chopped- or dehydrated onions
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch)  flour tortillas, or make yours from scratch
  • 2 1/2 cups shredded Cheddar

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons  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  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.

 

Original recipe from Rachael Ray.

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