Mexican Lasagna

Here's a simple recipe that has been getting a lot of attention on various cooking blogs--Rachel Ray's Mexican Lasagna. It's kind of like eating a taco in casserole format. It was quite tasty and very easy to make.

Mexican Lasagna

from Rachel Ray

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case (used 1.5 lbs ground turkey)
  
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped (used whole onion)
  
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes (I used 1 can of diced fire roasted tomatoes)
  
• 1 cup frozen corn kernels (I used one can of corn)
  
• Salt (omitted)
  
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market (I used regular tortillas)
  
• 2 1/2 cups shredded Cheddar or shredded pepper jack (I used shredded Mexican blend)
  
• 2 scallions, finely chopped

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.