RR Mexican Lasagna
by Abby Zenthoefer
serves: 4
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Comments:
Darash:
| Looks good, however, How much chicken is used?? |
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A mexican lasagna by Rachael Ray |
Ingredients: |
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3 T |
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extra virgin olive oil |
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1/2 cup |
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onion |
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1/2 cup |
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red, yellow, or green peppers |
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1 tbsp |
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garlic |
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1 tspn |
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cumin |
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1 tspn |
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chilli powder |
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1 can |
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tomatoes |
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1 jar |
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taco sauce |
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salt and pepper |
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8 8 in |
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spinach flour tortillas |
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2 1/2 cups |
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shredded mexican/taco cheese |
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1 package |
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tortillas, cut in half |
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1 cup |
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sour cream |
Directions: |
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Preheat oven to 425
Preheat a large skillet over medium high heat. Add 2T of extra virgin olive oil. Add the chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add the taco sauce, black beans, and corn. Heat the mixture through, 2 - 3 minutes, then season to taste with salt and pepper.
Coat a shallow baking dish with remaining evoo. Cut the tortillas into half or quarters to make it easier to layer. Build the lasagna in layers of meat mixture, tortillas, and cheese; repeat. Bake 12-15 minutes until cheese is brown and bubbly. Top with scallions and, if you like, sour cream and serve.
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