Rachael Ray's Mexican Lasagna

Another Rachael Ray dish that I recently put to the test. I'll admit, the thought of anything but my uber-traditional lasagna makes me shudder, but I needed something quick and easy I could make on a weeknight that I haven't cooked over and over. I was pleasantly surprised by this dish, and I was happy because it really was fairly low-fat and low-cal. One thing to make sure of; buy ground chicken breast, not just ground chicken (which kind of skeeves me out...exactly what part of the chicken is ground??!!). I couldn't find the ground chicken breast in the packaged aisle, so I went over to the butcher and got some there. I promise, it's well worth the extra expense!
Source: Food Network


  • 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
  • Salt
  • 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
  • 2 1/2 cups shredded Cheddar or shredded pepper jack (I used low-fat)
  • 2 scallions, finely chopped

1. Preheat the oven to 425 degrees F.

2. 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.

3. 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.

4. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.


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