RACHAEL RAY'S MEXICAN LASAGNA

Rachael Ray's Mexican Lasagna image

Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. NOTE If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)

Provided by Kats Mom

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
2 lbs ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15 ounce) can black beans, drained
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
1 cup frozen corn kernels
salt
8 (8 inch) spinach tortillas, available on dairy aisle of market
2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
2 scallions, finely chopped

Steps:

Preheat the oven to 425 degrees F.
TO COOK THE FILLING: 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.
ASSEMBLE LASAGNA: 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.
*NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2

*** Explore more Rachael Ray's Mexican Lasagna Recipes »

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