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Recipe to Print-Mexican Lasagna
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Recipe Name: Mexican Lasagna
Source:
Submitted by: Last Modified:
Course: Entree Used in Baskets: No
Base: Poultry Kosher: Meat
Ethnicity: Mexican Kosher for Passover: No
Preparation Time: 10.00 Minutes Number of Servings: 4
Inactive Prep Time: 0.00 Minutes Original Num Servings: 4
Cooking Time: 20.00 Minutes Heart Healthy: No
Oven Temp: 425 Approx. Cost/Serving: $3.61
# Sides Included: 1 Difficulty: Easy
Yields : 0 Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Ingredients:

Directions:
Preheat the oven to 425 degrees.

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 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.
Nutrition per Serving:
Calories: 0 Total Carbs: 0.0 Net Carbs: 0.0
Cholesterol: 0.0 Fat: 0.0 Protein: 0.00
Fiber: 0.00 Sodium: 0.00