Friday, July 17, 2009

Tuesday - Mexican Lasagna - 7/21

Tuesday's Mexican Lasagna recipe is courtesy of Rachel Ray from

3 tablespoons extra-virgin olive oil
2 pounds 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 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
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. (my little ones would love to help here by building the layers). Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Serve this with a bagged salad.

1 comment:

  1. Ok. So I know that this easy because I watched Shazana make it last night while holding her 18month old. :) There was left overs and I am eating some for lunch and it is delicious!!! and looked very simple to make. :)
    Hope you and your kids enjoy making it!

    Tara Penland
    Mother of one.
    Montessori Aftercare Teacher
    Childcare Provider (Nanny of Andira & Inara)