Mexican lasagna

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

The dish is layered with meat, tortillas, and cheese. The hearty filling consists of ground chicken, black beans, and corn.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra virgin olive oil
1 kg of minced chicken breasts
2 tbsp. chili powder
2 tsp ground cumin
1/2 red onion, chopped
1 can (500g) black beans, drained
1 tbsp. not too much hot salsa sauce or 1 can (400 g) of tomato puree
1 cup frozen corn
Salt
8 corn tortillas (20 cm.)
2.5 cups grated Cheddar or Pepper Jack cheese
2 green onions, finely chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, coating the pan twice. Add the ground meat and season with chili powder, cumin, and red onion. Brown the meat for 5 minutes. Add tomato salsa or tomato pureeAdd beans and corn, heat the mixture for 2-3 minutes, then add salt to taste.

Grease a shallow baking dish with the remaining olive oil, about 1 tablespoon. Cut the tortillas in half or quarters for easier handling. Layer the meat and beans, then the tortillas and cheese. Then layer the meat, tortillas, and cheese again. Bake for 12-15 minutes, until the cheese is golden and bubbly. Sprinkle with green onions and serve.

Categories:

recipe / Simple and quick recipes / Quick main courses / Easy Chicken Recipes / Main courses / Casseroles / Pasta / / Mexican cuisine / Italian cuisine / Rachael Ray / Meal in 30 minutes

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