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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Saturday, September 13, 2008


3 T. extra-virgin olive oil
2 lb. ground chicken breast, available in packaged meats case
2 T. chili powder
2 t. ground cumin
1/2 red onion, chopped
15 oz. black beans, drained
1 c. med. heat taco sauce or 14 oz. stewed or fire roasted tomatoes
1 c. frozen corn kernels
8 (8-in.) spinach flour tortillas, dairy aisle
2 1/2 c. shredded Cheddar or pepper jack cheese
2 scallions, finely chopped

Preheat oven to 425. Preheat large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, twice around pan. Add chicken and season with chili powder, cumin and red onion. Brown meat 5 minutes. Add taco sauce or tomatoes. Add black beans and corn. Heat mixture through, 2-3 minutes then season with salt, to your taste. Coat shallow baking dish with remaining extra-virgin olive oil--1 tablespoon. Cut tortillas in half or quarters. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with the scallions and serve.




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