www.monthlymealplanner.com
RR Mexican Lasagna
by Abby Zenthoefer
serves: 4
  A mexican lasagna by Rachael Ray
Ingredients:
  3 T   extra virgin olive oil
  1/2 cup   onion
  1/2 cup   red, yellow, or green peppers
  1 tbsp   garlic
  1 tspn   cumin
  1 tspn   chilli powder
  1 can   tomatoes
  1 jar   taco sauce
    salt and pepper
  8 8 in   spinach flour tortillas
  2 1/2 cups   shredded mexican/taco cheese
  1 package   tortillas, cut in half
  1 cup   sour cream
Directions:
  Preheat oven to 425

Preheat a large skillet over medium high heat. Add 2T of extra virgin olive oil. Add the chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add the taco sauce, black beans, and corn. Heat the mixture through, 2 - 3 minutes, then season to taste with salt and pepper.

Coat a shallow baking dish with remaining evoo. Cut the tortillas into half or quarters to make it easier to layer. Build the lasagna in layers of meat mixture, tortillas, and cheese; repeat. Bake 12-15 minutes until cheese is brown and bubbly. Top with scallions and, if you like, sour cream and serve.