Rachael Ray'S Mexican Lasagna Recipe

Name: Rachael Ray'S Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (14 ounce) can stewed tomatoes or (14 ounce) can 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 2 1/2 cups monterey jack pepper cheese, shredded; 2 scallions, finely chopped

Servings: persons

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 (14 ounce) can stewed tomatoes or (14 ounce) can 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 2 1/2 cups monterey jack pepper cheese, shredded
2 scallions, finely chopped

1
Preheat the oven to 425 degrees F.
2
TO COOK THE FILLING: Preheat a large skillet over medium high heat.
3
Add 2 tablespoons extra-virgin olive oil - twice around the pan.
4
Add chicken and season with chili powder, cumin, and red onion.
5
Brown the meat, 5 minutes.
6
Add taco sauce or stewed or fire roasted tomatoes.
7
Add black beans and corn.
8
Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
9
ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
10
Cut the tortillas in half or quarters to make them easy to layer with.
11
Build lasagna in layers of meat and beans, then tortillas, then cheese.
12
Repeat: meat, tortilla, cheese again.
13
Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
14
Top with the scallions.
15
*NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rachael Ray'S Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray'S Mexican Lasagna

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