I made this for dinner last night. It was super easy to put together, and super yummy. This is a Rachel Ray recipe, another one of my fave chefs on Food Network. She always has such yummy and easy stuff! I only got a picture of a slice of the lasagna because you basically just put everything into a skillet, then layer it in a dish. A slice is much prettier than the whole thing. Anyways, here are the directions. I hope you try, and ENJOY!
3 tablespoons extra virgin olive oil - I used veg oil.
2 lbs. ground chicken breast - I used ground turkey.
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 - I used fire roasted tomatoes...yum!
1 cup corn kernels - I used canned & drained.
8 (8-inch) spinach flour tortillas - As you can see by the pic, I used regular tortillas.
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, & red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans & corn. Heat the mixture through, 2-3 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 12-15 minutes until cheese is brown & bubbly. Top with the scallions and serve.