| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 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
Instructions
- 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 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1112 |
| Total Fat | 52 g |
| Saturated Fat | 21 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 13 g |
| Sugar | 7 g |
| Protein | 83 g |
| Cholesterol | 206 mg |
| Sodium | 1598 mg |
Reviews
This is really good. I have made with both chicken and beef and I prefer the beef. I’ve made exactly as written and I have modified it. First, I do three layers. Secondly I add a can of green chilies and just use a can of corn (you can use Mexican corn). Like others, this last time I omitted the spices and used two packets of taco seasoning (one was low sodium). I do add picante sauce or some tomatoes to make it a bit wetter. You can make the meat mixture ahead to cut down on prep. Great topped with shredded lettuce , tomatoes, and sour cream.
This is a favorite!!!
Mic drop!!
Mic drop!!
M
This is a longtime favorite! We always use the taco sauce and sometimes add some extra salsa to make the chicken mixture more “wet”. I also substitute taco seasoning mix for all the individual spices. This freezes well! The low carb tortillas also work great if you want that option.
Very tasty – used ground beef and ground sausage since the stores I went to did not have ground turkey or ground chicken in stock. I chose the taco sauce option. I bought the packages of shredded pepper jack and cheddar cheese combinations from the store. My college-age children loved it.
Even the picky eaters in my family came back for more and the meal is easy on the pockets.
This is NOT one of those things you can do without! I’d just good! Mike Stice!
This ain’t Mexican Lasagna ♀️
Made this for the first time this evening and I will be making it again going forward. So easy to make, fast, a very attractive presentation, and most importantly it taste great! I used ground chicken and a medium taco sauce.
We’ve made this for years – ground chicken breast is a little dry. Use ground chicken, ground beef or ground Turkey. Also, it really needs the taco sauce versus stewed tomatoes. Very tasty and easy dish. This can be frozen and then pulled out later as well. Enjoy!