Mexican Lasagna

Here's a great dinner to pair with some margaritas! Adapted from this Rachael Ray recipe.

Ingredients:

3 tablespoons olive oil

2 pounds ground chicken breast (You can find it in the packaged meats aisle. This stuff looks SO gross before it's cooked, but don't worry, it's good!)

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, diced

1 15oz can black beans, drained

1 cup mild taco sauce

1 cup frozen corn kernels

8 flour tortillas (the fresh ones by the deli are WAY better than the ones in the bread aisle!)

4 cups shredded cheddar cheese

2 scallions, finely chopped

Directions:

1. Preheat the oven to 425

2. Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Add chicken, chili powder, cumin, and onion to the pan. 

3. Stir, breaking up the chicken, for about 5 minutes.

4. Add the corn, black beans, and taco sauce. Heat thoroughly, 2-3 minutes.

5. Coat a shallow baking dish with 1 tablespoon olive oil. Tear the tortillas into quarters to make them easier to layer.

6. Build the lasagna with a layer of meat mixture (half of it), then tortillas (4 tortillas), then cheese (2 cups). Repeat to use all ingredients.

7. Bake 12-15 minutes until cheese is bubbly. Top with scallions and serve!

My husband thinks it's funny that I photograph our food. So he makes shadow puppets on lasagna dishes. :)

I served this the other day when Jeff's family was over with some Mexican creamed corn (canned cream-style corn, fire roasted green chiles, cream cheese, cornstarch), and a taco salad (lettuce, taco sauce, tortilla chips, tomatoes, shredded cheddar cheese, onions + Catalina dressing). Oh, and chips & salsa and margaritas! Yum!

Sidenote: Every time I chop scallions, my hands smell like scallions for at least 48 hours, regardless of how many times I shower and wash my hands. Does this happen to anyone else, or am I just crazy?