Behind the Recipes
Mexican Lasagna by Divya Gugnani
Makes 4 to 6 servings
INGREDIENTS:
3 Tablespoons extra-virgin olive oil
2 lbs. ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 a medium sized red onion, chopped
1 (15 oz.) can black beans, drained and rinsed
1 Cup medium heat taco sauce
1 Cup frozen corn kernels
salt to taste
8 (8 inch) spinach flour tortillas
2 1/2 Cups cheese, shredded (cheddar or pepper jack)
2 scallions, finely chopped
6-8 slices of jalapeno pepper
PREPARATION:
1. Preheat the oven to 425 degrees F.
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.
3. Brown the meat for about 6 minutes. Add taco sauce, black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
4. Coat a shallow baking dish with remaining extra virgin olive oil. Cut the tortillas in half or quarters to make them easy to layer. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.
5. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Allow to cool.
Garnish with the scallions and jalapenos and serve.
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