Mexican Lasagna 33 Recipe

  • 2 teaspoons extra-virgin olive oil
  • 2 pounds ground chicken or turkey
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1/2 red onion, chopped
  • 1 can Black beans, drained (15 ounce can)
  • 1 cup taco sauce
  • 1 cup frozen corn kernels
  • Salt
  • 8 spinach flour tortillas (8 inch )
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 green onions, finely chopped
Preheat oven to 425 degrees. Preheat a large skillet over medium high heat. Add 2 T extra-virgin olive oil. Add chicken or turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce, black beans and corn. Heat the mixture 2 to 3 minutes, then salt to taste. Spray baking dish with non-stick spray. Cut the tortillas in half or quarters to make them easy to layer . Layer meat, eans, tortillas, and cheese. Repeat layers. Bake lasagna 12- 15 min until cheese is brown and bubbly. Top with the scallions and serve.
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