This is not fancy, but it was tasty. It makes a lot of food, so I thought about cutting the recipe in half next time--but the leftovers were yummy for lunch so I think I'll keep it as is. I used ground turkey instead of ground chicken since my grocery store doesn't carry it. Also, I forgot to add the green onions but Nate thought he liked it just as well without. I couldn't find spinach tortillas, so I just used normal flour ones. The recipe didn't specify how to layer the tortillas, so I didn't end up using all of them. I probably should have used them all...it's up to you.
3 TB olive oil
2 pounds ground chicken breast
2 TB chili powder
2 tsp ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce (I used Taco Bell mild taco sauce)
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar cheese (or pepper jack)
2 scallions, finely chopped
Preheat the oven to 425.
Preheat a large skillet over medium high heat. Add 2 tablespoons olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce, black beans, and corn. Heat the mixture through, 2-3 minutes then season with salt to taste.
Coat a shallow baking dish (9x13) with remaining olive oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat, then tortillas, then cheese. Repeat: Meat, tortillas, cheese again. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.
3 TB olive oil
2 pounds ground chicken breast
2 TB chili powder
2 tsp ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce (I used Taco Bell mild taco sauce)
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar cheese (or pepper jack)
2 scallions, finely chopped
Preheat the oven to 425.
Preheat a large skillet over medium high heat. Add 2 tablespoons olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce, black beans, and corn. Heat the mixture through, 2-3 minutes then season with salt to taste.
Coat a shallow baking dish (9x13) with remaining olive oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat, then tortillas, then cheese. Repeat: Meat, tortillas, cheese again. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.
Recipe Source: http://www.foodtv.com/
