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Mexican Lasagna

Prep Time
10 min
Cook Time
20 min
Yields
4 servings

A comforting, cheesy casserole with bold Mexican flavours.

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ingredients

3
tbsp extra-virgin olive oil
2
lb(s) ground chicken breast, available in the packaged meats case
2
tbsp chili powder
2
tsp ground cumin
½
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, available on dairy aisle of market
2 ½
cups shredded Cheddar or shredded pepper jack
2
scallions, finely chopped
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directions

Step 1

Preheat the oven to 425ºF.

Step 2

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.

Step 3

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 and serve.

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My rating for Mexican Lasagna
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