Mexican Lasagna - Rachael Ray

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings

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 (14-oz) can stewed tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
4 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack

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 stewed 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.