Mexican Lasagna

Saturday, April 14, 2007

Took me forever to find this recipe after computers....

Mexican Lasagna

I think i saw this recipe on a Rachel Ray show.

prep time: 10

cook time: 20

total time: 30


  • 3 Tbs extra-virgin olive oil
  • 2 lbs ground chicken breast, available in the packaged meats case
  • 2 Tbs chili powder
  • 2 tsp ground cumin
  • ½ red onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup salsa or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) flour or corn tortillas (whichever you prefer)
  • 2½ cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped
  • 2 eggs per person - 1 yolk removed
  • 2 corn tortillas per person, cut into strips
  • 2 tbsp red or green bell peppers, chopped
  • 1 tbsp red or yellow onion per person, chopped
  • Olive oil
  • Salsa for serving


  1. Preheat the oven to 425 degrees F.
  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.

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