Chock full of corn, black beans, chicken and cheese, this Mexican Lasagne is sure to be one your friends and family will enjoy! This casserole is a Rachael Ray recipe off of Food Network’s website and I have always enjoyed it as well as those that I have served it to. I love the spinach tortillas, but my two littles prefer just regular flour tortillas. Either way, it’s quick and delicious!
3 T. extra-virgin olive oil
2 lbs. ground chicken breast
2 T. chili powder
2 tsp. ground cumin
1/2 red onion, chopped
1 (15 oz.) can black beans, drained
1 cup medium heat taco sauce or 1 (14 oz.) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar or shredded pepper jack
2 scallions, finely chopped
Preheat the oven to 425 degrees.
Preheat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.
Add taco sauce or stewed or fired roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T. 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, tortillas, then cheese again.
Bake the lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.