• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mexican Lasagna

  • 4servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra-virgin olive oil

  2. 2 lbs 908g / 32oz Ground chicken breast

  3. 2 tablespoons 30ml Chili powder

  4. 2 teaspoons 10ml Ground cumin

  5. 1/2 Red onion - chopped

  6. 1 Stewed tomatoes - (14 oz)

  7. (or fire-roasted chopped tomatoes)

  8. 1 cup 237ml Medium-heat taco sauce

  9. 1 Black beans - (15 oz) - drained

  10. 1 cup 62g / 2 1/5oz Frozen corn kernels

  11. Salt - to taste

  12. 8 Spinach flour tortillas - (8" dia)

  13. (available on dairy aisle of market)

  14. 2 1/2 cups 592ml Shredded Cheddar or shredded pepper jack

  15. 2 Scallions - finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees.

  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 stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. 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.

  4. This recipe yields 4 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback