Zack "The Chef"

Mexican Lasagna

Zack made a great dinner last night- Mexican Lasagna! This is a quick and easy meal for a teenager to make and it was really good! All four of us liked it. It is definitely a "make again" dish.

Prep Time: 10 min
Cook Time: 20 min

Ingredients
3 TBS extra-virgin olive oil
2 lbs ground chicken breast, available in the packaged meats
2 TBS chilli powder
2 tsp ground cumin
1/2 red onion, chopped
1 (15 oz) can black beans, drained - we did not use these
1 cup medium heat taco sauce
1 cup frozen corn kernels
salt
8 (8 in) flour tortillas
2 1/2 cups shredded cheddar
2 scallions, finely chopped

Directions
Preheat oven to 425 degrees F
Preheat a large skillet over medium high heat. Add 2 TBS extra-virgin olive oil- twice around the pan. Add chicken and season with chili powder, cumin and red onion. Brown the meat 5 min. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 min then season with salt to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 TBS. Cut the tortillas in half or quarters to make them easy to layer. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 min until cheese is brown and bubbly. Top with scallions and serve.

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