Mexican Lasagna

Tonight's not a "Family Dinner" night... it's actually going to be a "Garfield eats dinner in the car between a friend's house and the gym nursery" night... but I'm super excited about MY dinner and figured I'd share. This has been a household go-to recipe for at least 10 years and it has NEVER failed us. It is super easy to put together many hours before you plan on eating it and cooks up in just abou15 minutes in the oven. It is very forgiving-- you can mix in anything you have on hand and, as long as you use some kind of ground meat, "mexican" seasonings, tortillas, cheese and beans, the sky is the limit. We've used taco sauce, a jar of salsa, a packet of taco seasoning or fajita seasoning.... I've used extra beans, extra veggies, no beans, no veggies... You could probably even use the same kinda recipe with a jar of tomato sauce, some large flat noodles and mozzarella cheese!

(stolen from Rachel Ray)

Mexican Lasagna

Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.

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. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html?oc=linkback