mexican lasagna recipe

prep time:  tbd
cook time:  tbd
servings:  tbd

3 tablespoons olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 15-ounce can black beans, drained
1 cup frozen corn
8 8-inch soft corn or flour tortillas
2 1/2 cups shredded cheddar cheese

1.  preheat oven to 425 degrees and cut the tortillas in quarters.  set aside.

2.  preheat a large skillet over medium high heat. add 2 tablespoons of the olive oil to the skillet.

3.  add ground chicken and season with chili powder and cumin. brown the meat, about 5 minutes.  add taco sauce, black beans and corn. heat the mixture through then season with salt to taste.

4.  coat a shallow baking dish with remaining tablespoon of olive oil.

5.  start with a layer of the meat mixture, then layer with tortillas and then cheese.  repeat for a second layer, ending with cheese.

6.  bake lasagna 12 to 15 minutes until cheese is slightly browned.

- mama walton

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