Mexican Lasagna

Recently I’ve been experiencing a “food block”. I find myself looking for recipes through my notes, cooking books, cooking blogs and websites and not finding anything that I want to try. Last weekend when a friend of mine came to watch the season finale of desperate housewives, I was again searching the World Wide Web for anything that I wanted to try. After an hour, I stumbled upon this recipe from Rachel Ray and decided to try it. It is something between an enchilada and a lasagna and was super easy to make.

Ingredients: 2 pounds ground chicken, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1/2 red onion, 1 (15-ounce) can black beans, 1 cup medium heat taco sauce, 1 cup frozen corn kernels,2 1/2 cups shredded Cheddar,  8 (8 inch) spinach flour tortillas, 3 tablespoons extra-virgin olive oil, salt and pepper to season

Begin by preheating the oven to 425

Chop the red onion

To a hot skillet on medium heat, add 2 tablespoons of olive oil and ground chicken. Add the cumin, chili powder and red onion.

After the meat browns and the onions soften, add the taco sauce

Next add the back beans and the corn

Mix together and season with salt and pepper. Cook for 3 minutes.

Meanwhile coat a baking dish with the remaining olive oil. Cut the tortillas in half and layer the bottom of the baking dish. Add a layer of meat mixture. Add another layer of tortillas and then top with cheese. Repeat this another time.

Bake lasagna for 12 to 15 minutes or until cheese is brown


1 Comment

Filed under Chicken, Main Course

One response to “Mexican Lasagna

  1. Mamon

    Все, по -приезду сделаешь.. Фотки классные!!

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