We love Mexican food in this house and one of the dishes I enjoy making is "Mexican Lasagna" There are certainly a few different recipes you can find online... Here is my take...
Mexican Lasagna
2 lbs ground chicken breast
1 medium sized red onion diced
1-2 diced peppers - I used a mixture of Green Bell, Anaheim and jalapeno
2-3 garlic cloves, minced (add more if you like)
1 - 19 oz can black beans, rinsed and drained
1 - 28 oz can diced tomatoes (I usually use fresh tomatoes, but canned works well - just drain the juices)
1 - 14 oz can corn, frozen corn works as well (3/4 - 1 cup)
2 - Tbsp chili powder (I used a mixture of powders, you can add more or less, depending on your taste).
1 - tsp ground cumin (I always add less cumin, but that's personal preference - usually 1/2 tsp)
2 cups of a tomato pasta sauce, I used Prego
1 1/2 cup salsa (I used medium heat)
2-3 Tbsp Cilantro, depending on your preferences
4 large or 6 small whole wheat flour tortillas
2 cups shredded light cheese (cheddar, or monterey jack)
1/2 cup chopped green onions
Light sour cream for topping.
I like to gather all of the ingredients and start by chopping up the veggies. I love putting in jalapenos, Anaheim peppers, and green peppers, along with red onion...
Once I have cooked the ground chicken I add the onions and peppers, and then all of the seasonings. Be certain to toast the cumin (I will usually make a well in the middle of the pan, I add a bit of olive oil, then the cumin, it brings out the flavour and makes it more pleasant).
Add the rest of the ingredients and cook on low heat for about 15 minutes. While the meat mixture is cooking you can prepare the lasagna pan by spraying it with a bit of cooking oil if you like. Add a light layer of sauce, then take 3 of the small tortillas (or however many you need depending on what size pan you are using) and spread them on the bottom. You may need to cut them to fit.
Once you have the tortillas in the bottom, then take the sauce and add 1/2 of it, layer with the shredded cheese, then repeat with the rest of the tortillas and sauce, ending with the cheese. Cover with tin foil and bake for 35 min. at 375 degrees F. Uncover and bake for another 10 minutes until cheese is bubbling. Let sit for 10 minutes, slice and add sour cream with scallions on top.
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