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Mexican Lasagna Recipe

   
 

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     Mexican Lasagna

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4 servings
Preptime   10 minutes

Ingredients
3 Tbs. extra virgin olive oil
2 lbs. ground chicken breast
2 Tbs. ground chili powder
2 tps. ground cumin
1/2 red onion, chopped
1 (15ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach or flour tortillas
 
2 1/2 cups shredded cheddar or pepper jack cheese
2 scallions, finely chopped

Instructions
Preheat oven to 425
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.


Originally Submitted
7/30/2008





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