Mexican Lasagna

Looking for an easy Mexican dish? Look no further! This is delicious, filling and fairly healthy if you get a low-fat cheese.

Ingredients:

3 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce
1 cup frozen corn kernels
8 (8 inch) whole wheat tortillas,
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped (optional)


Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add meat and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. 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. 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 and serve.

We like to eat this with spicy sour cream.