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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
salt
8 (8-in.) spinach flour tortillas, dairy aisle
2 1/2 c. shredded Cheddar or pepper jack cheese
2 scallions, finely chopped
Directions:
Directions:
Preheat oven to 425º. 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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