This week I thought I would share a recipe that we all enjoy. Simple, fairly quick and customizable for your family. I had gotten a couple of inquiries into our Mexican Lasagna the other week. The Mann’s love a one dish meal and this is it! This was a find by Kevin on the Food Network that we adapted a little for our usage. Hope this is a fun new option for your family!
3 tablespoons extra-virgin olive oil
1 pound ground chicken breast, available in the packaged meats case
Taco seasoning pack
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken. Brown the meat, 5 minutes. Drain the meat and add taco seasoning and water(look at the packet). Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
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 tortilla, meat and beans, then cheese. Repeat: tortilla, meat, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Feel free to add more spice, more veggies, no meat and more beans, different tortillas, you name it. It is a very flexible recipe! Enjoy!
You can see Rachel Ray’s full version here.
So do you have a go to happy family meal? If so, SHARE!