Rachael Ray's Mexican Lasagna

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 lbs 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 ounce) can stewed tomatoes or fire roasted tomatoes

• 1 cup frozen corn kernels
• salt

• 8 (8 inch)  spinach tortillas, available on dairy aisle of market
• 2 1/2 cups cheddar cheese or monterey jack pepper cheese, shredded
• 2 scallions, finely chopped

Directions

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   TO COOK THE FILLING: Preheat a large skillet over medium high heat.

3. 3

   Add 2 tablespoons extra-virgin olive oil - twice around the pan.

4. 4

   Add chicken and season with chili powder, cumin, and red onion.

5. 5

   Brown the meat, 5 minutes.

6. 6

   Add taco sauce or stewed or fire roasted tomatoes.

7. 7

   Add black beans and corn.

8. 8

   Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

9. 9

   ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.

10. 10

    Cut the tortillas in half or quarters to make them easy to layer with.

11. 11

    Build lasagna in layers of meat and beans, then tortillas, then cheese.

12. 12

    Repeat: meat, tortilla, cheese again.

13. 13

    Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

14. 14

    Top with the scallions.

15. 15

    *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.