Rachael Ray'S Mexican Lasagna - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 lbs 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 (14 ounce) can stewed tomatoes or (14 ounce) can fire-roasted tomatoes
1 cup frozen corn kernels
salt
8 (8 inch) spinach tortillas, available on dairy aisle of market
2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
2 scallions, finely chopped

Preparation

Preheat the oven to 425 degrees F.
TO COOK THE FILLING: 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.
ASSEMBLE LASAGNA: 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.
Top with the scallions.
*NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.