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Mexican Lasagna with Peaches for Dessert by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

Fresh Peaches

Recipe:

Rachaels Mexican Lasagna by Jessica West serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

A mexican lasagna by Racheal Ray

Ingredients:

3 T

extra virgin olive oil

2 lbs

ground chicken breast

2 T

chili powder

2 tsp

ground cumin

1/2

red onion, chopped

1 cup

medium taco sauce

1 can

14 oz fire roasted tomatoes, drained

1 can

15 oz black beans, drained

1 cup

frozen corn kernels

8 8inch

spinach flour tortillas

2 1/2 c

mexican or taco cheese, shredded

1 bunch

scallions, chopped

1 cup

sour cream

Directions:

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,tomatoes, 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 sour cream and scallions and serve.

Categories:

Ethnic Foods
Main Dishes
Poultry