Mexican Lasagna

My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it.


3 tbsp extra-virgin olive oil
2 lb ground boneless, skinless chicken breast, available in the packaged meats case
2 tbsp chili powder
2 tsp ground cumin
12 red onion, chopped
15 oz canned black beans, drained
1 cup medium heat taco sauce, or 14 oz. can stewed or fire roasted tomatoes
1 cup frozen corn, kernels
1 salt
8 in spinach tortillas, available on dairy aisle of market
2 12 cup cheddar cheese, or pepper jack, shredded
2 scallion, finely chopped



  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.

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