Mexican Lasagna

I was watching food network one day and enjoying Rachel Ray's "thirty-minute meals" show. Now for someone who is an experienced cook, who can handle more than one or two things cooking at a time, and has knives that cut through a penny like butter, her show is perfect for them. For me, there are too many ingredients and too many steps, plus, she has mad chopping skills! However, one day while I was watching her show, I found a recipe of hers that actually worked. I converted it to fit the ingredients I prefer, but it is delicious.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case or 2 pounds boneless, skinless chicken, cooked and shreddedor cut up into small cubes
  
• 2-3 tablespoons taco seasoning
  
• 1/2 red onion or 1/2 cup green onions, chopped (your preference is what matters, I prefer green and the picky eaters don't mind)
  
• 1 (15-ounce) can black beans, drained
• 1 cup medium or mild heat taco sauce
  
• 1 cup frozen corn kernels
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half 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. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.

This is so yummy or as Rachel Ray says "Yummo!" You can use whatever meat you like, ground beef or turkey, or letfover shredded pork or beef. It's your choice. Yeah for that, right? Try it out and let me know what you think.

I would really appreciate feedback. If you don't feel like this recipe is for you, or you are in desperate need of a certain type of recipe, send me a comment and I will find it!