A few nights ago, Garrett and I tried out a new recipe -
Rachel Ray's Mexican Lasagna. It was very colorful and fun to cook! You layer it like lasagna but with ground turkey, beans, and corn then use spinach tortillas as the noodle and top it with cheese. It defiantly wasn't as spicy as I thought it was going to be (the recipe called for 2 tablespoons of Chili powder) and we actually ended up adding some hot sauce to it. But it was a delicious meal and I just loved how colorful it was - kids would love it! These pictures don't do it justice!
Rachel Ray's Mexican LasagnaIngredients- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast (I used ground turkey)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 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
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
DirectionsPreheat 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 and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. 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 meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
So fun and easy, probably took about 30 minutes to throw together! Enjoy!
