May | 2014 | bree bree's buzz

I work with a facilitator a few days a week and we made a great recipe. My mom & I ate this for 3 nights when my dad was in the hospital it was so convenient & so good ~ It’s called Mexican Lasagna. So easy to make try it – I’m sure you will like it! I know this might look like a Trader Joes Ad- But It’s not! We just Love TJ’s Products -so healthy and good for you!
Bon appetite…………..opps I mean ~ Buen apetito!

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case (We used Trader Joe’s frozen grilled chicken strips – thawed and chopped up and skipped the next 2 spices because the chicken had a good mesquite flavor – and you don’t have to pre cook)

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup mild or medium taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes (we blended some TJ’s salsa in a mini processor because that’s all we had in the house)

1 cup frozen corn kernels

Salt

8 – (8 inch) flour tortillas (we used Trader Joe’s high fiber low carb tortilla’s)

2 1/2 cups shredded Cheddar or shredded pepper jack (We used Trader Joe’s lite shredded 3 cheese)

2 scallions, finely chopped

Preheat the oven to 425 degrees F.

Bree & Erin preparing the ingredients

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. (you can skip this step if you used pre-cooked meat). 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.