Mexican Lasagna

Another way to eat the mexi food combination. This recipe is from Rachel Ray and it really is easy to prep. The recipe calls for ground chicken but I used ground turkey and I'm sure that ground beef would also substitute well. As yellow onion could be used instead of red and kidney beans instead of black, and canned corn instead of frozen.

3 Tbs. olive oil
2 pounds ground chicken or turkey breast
2 Tbs. chili powder
2 tsp. ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes
1 cup taco sauce
1 (15-0z) can black beans, drained
1 cup frozen corn kernels
salt
8 8-inch flour or spinach flour tortillas
2 1/2 cups shredded Cheddar or pepper jack cheese

Preheat the oven to 425.
Preheat a large skillet over medium high heat. Add 2 Tbs olive oil. Add chicken/turkey 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, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with the remaining olive 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 12-15 minutes until cheese is brown and bubbly.