I love lasagna but it can be so time consuming to make, especially on a weeknight. So, instead I do Mexican lasagna. It’s got all of the flavor (and layering) of traditional lasagna but with a Mexican twist. In fact, you could rename it a Lasagn-chilada because it tastes like an enchilada.
So, if you can’t decide whether you want to make lasagna or enchiladas, try this recipe. It’s easy to make, tasty and kid-tested. What have you got to lose?
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast or turkey (or if you’re in a pinch a rotisserie chicken will do)
2 tablespoons chili powder
2 teaspoons ground cumin
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
8 (8 inch) corn flour tortillas
2 ½ cups shredded Cheddar or shredded pepper jack
Preheat the oven to 425 degrees.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil -twice around the pan. Add chicken or turkey and season with chili powder and cumin. 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.
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.