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Does anybody have a recipe for a Mexican lasagna that is made with corn
(or flour?) tortillas instead of lasagna noodles?
Dorothy from WA (10/14/07 Newsletter)
Dorothy,
This is Rachael Ray's Mexican Lasagna that she made on her show a couple
of years ago. To my knowledge, this has not been published in any of her
cookbooks.
Rachael Ray’s Mexican Lasagna
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast (or beef or turkey)
2 tablespoons chili powder (or Mexican chili powder)
2 teaspoons ground cumin
1/2 red onion, chopped (or Texas 10-20-10, or Vidalia)
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce (or salsa)
1 (15-ounce) can black beans, drained (or any bean)
1 cup frozen corn kernels (or 1 can Mexican style-corn, drained)
Salt
8 (8 inch) spinach flour tortillas (or Jalapeno/cheddar or sun dried
tomato)
2 1/2 cups shredded Cheddar or shredded pepper jack cheese
2 scallions, finely chopped (or 3TBLSP freeze dried chives)
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 and season with
chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed
tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans
corn, and scallions. 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.
Remove from oven and allow casserole to rest 10-15 minutes before serving.
Tracey in OK
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