A Staple

I almost didnt believe my eyes. I have not posted Mexican Lasagna! This is one of my husband's favorite meals! I ask him what he wants for dinner & his answer is either "Biscuits & Gravy" or " Mexican Lasagna". I believe I made this one of the first nights I made dinner for him. Its a RR recipe and so easily adaptable. I have seen people make mexican lasagna, but they use lasagna noodles. That is why I love this recipe!

Here is the original recipe
3 tablespoons extra-virgin olive oil
2 pounds 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 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
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

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 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.

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.

Now my edits consist of the following:
I will use ground turkey or ground beef
I use about a 1/2 cup of taco sauce & then a can of drained ro-tel.
I use white corn or regular corn tortillas.
And, I always use more cheese than it calls for.
You could mix in some olives as well.