MEXICAN LASAGNA BY RACHEL RAY

Mexican Lasagna by Rachel Ray image

Provided by My Food and Family

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Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 pounds chicken breasts
2 tablespoons chili powder
2 teaspoons cumin
0.5 units red onion
14 ounces stewed tomatoes
1 cups heat taco sauce
15 ounces black beans
1 cups corn kernels
1 units salt
8 units spinach flour tortillas
2.5 cups cheddar

Steps:

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 stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g