Mexican Lasagna

I love Rachel Ray’s 30 Minute Meals so I knew we had to try this one (with just a few little changes)!  It was so simple and delicious!  The hubby loved it, so it is definitely a keeper.

Mexican Lasagna
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 15
A 30 minute meal that even your picky eaters will love!!
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken or turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ 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) flour tortillas
  • 2½ cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped
  1. Preheat the oven to 425 degrees F.
  2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken/turkey 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.
  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. Top with the scallions and serve.

Equipment needed for this recipe:


Looking for more delicious lasagna recipes?
Buffalo Chicken Lasagna
Slow Cooker Lasagna
Creamy Chicken Lasagna
Slow Cooker Lasagna Soup
Cheesy Zucchini Lasagna Rolls

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