Dinner Divas: Mexican Lasagna
Yummo! Well, Ms. Rachel Ray may have redeemed herself with this recipe! I was skeptical if I would like this recipe because I usually find her recipes to be pretty bland. This one was not bland at all. As I got further into my portion I started to like it more and more! My husband also like it. I had great joy in telling him after he had cleaned his plate that he just ate tomatoes and onions. Usually he picks them out if he can see them. I’m so sneaky! If I make this again, which I probably will, I think that I will add black olives. I was also thinking that this might be interesting with a Taco Seasoning mix instead of the spice mix the recipe suggests.
My last post about an RR recipe was found by a person who does a website about Rachel Ray and her talk show, that can be found here (scroll half way down). She mentioned me and posted the link to my blog! During that time my blog was getting about 6 hits per day that were referred from that site. My husband told someone he worked with about the blog and RR’s blog and the lady actually thought that Ms. RR herself looked at my not so glowing review!! Haha!!
I did make few changes to the recipe. Instead of ground chicken (expensive) I used ground turkey. I also omitted the green onions because I didn’t have any. I think that I built the lasagna different than the directions say. In any case it turned out well!
This was a Dinner Diva’s recipe. You can see more recipes that we are making this month here. This recipe was chosen by Julie at Jewels In the Kitchen Enjoy!
source: Food Network: Rachel Ray
- 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
- 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
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.