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Rachaels Mexican Lasagna
by Jessica West
serves: 4
  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.