Tuesday, July 13, 2010

Mexican Lasagna with Chicken, Corn, & Black beans

1 1/2 lbs. ground chicken (i used chicken breasts chopped very fine)
1 cup each diced red onions, and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 cups tomato paste sauce (I used homemade sauce)
1 cup salsa
1/4 tsp black pepper
2 TBS cilantro
4 large or 8 Small flour tortillas (I used Gluten Free Corn Tortillas)
1 1/2 cups shredded cheddar cheese
sour cream and chopped green onions for garish

preheat oven to 375 and spray 9x13 backing dish with cooking spray

in large skillet, cook chicken, onions, pepper, and garlic until meat is browned.

Add black beans, tomatoes, corn, chili powder, and cumin. cook and stir for 2 more mins.

Add Tomato sauce, salsa, and black pepper. bring to a boil. Reduce heat to low and stir for 5 more mins. stir in cilantro and remove from heat.

To assemble lasagna, spread 1/3 sauce mixture over bottom of dish. Top with 1/2 of the tortillas, top with 1/3 sauce the 1/2 cheese and repeat.

Cover with foil and bake for 35 mins. Uncover and bake 10 more mins.

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