I've only ever had a few "Italian" lasagna's that I really liked, but I was oddly in the mood to make one tonight. When I started to google recipes, I came across Rachael Ray's Mexican Lasagna and decided tonight would be Mexican night, not Italian.
This can legit be ready in 30 minutes and is very delicious.
Ingredients:
3 tablespoons EEVO
2 lb ground chicken breast
2 tablespoons chili powder
2 tbs chili powder (I mixed chipotle and regular)
2 tbs cumin (her recipe calls for 2 tsp... I did tbs by accident and I'm not mad about it)
1/2 red onion, chopped
1 can beans (black beans, kidney beans, whatever you've got!)
1 cup medium or hot taco sauce
1 cup frozen corn kernels
8 (8 inch) flour tortillas, halved or quartered for easier placement (we used a mix of spinach flavour and tomato basil, because why not?)
2 1/2 cups of shredded cheddar
sour cream and green onions for topping
Preheat oven to 425. Heat a large skillet on medium high heat. Add 2 tablespoon of olive oil. Add the ground chicken. Cook for 5-10 minutes until the chicken is almost completely cooked. Add chili powder, cumin and red onion. Continue cooking for a minute or 2. Add taco sauce. Add beans and corn. Season with salt. Cook for another two minutes or until mixture is heated through (especially the beans and corn).
Coat a shallow baking dish with the remain olive oil (approximately 1 tbs). Build lasagna in layers of meat mixture, cheese, tortilla and repeat. End with a layer of cheese on top of the last tortilla layer. Back for 12-15 minutes until cheese is brown and bubbly.
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