Yummy

I'm really looking forward to dinner tonight. I'm making mexican lasagna. I've changed the recipe some though. I'll post the original recipe at the bottom of this post. I'm using ground beef instead of ground chicken because that's what I have. I don't like cumin or black beans, so I'm leaving those out.  I also don't have taco sauce, so instead I mixed an off brand can of rotel with the hamburger and a can of tomato sauce. I picked up a  lot of tortillas at Aldi's on Monday. Flour for this recipe and corn for a chicken enchilada casserole recipe for next week.

I made the lemon chicken last night and was pretty disappointed in it. It was okay, but not worth doing again. I may have not done it all right. The directions weren't completely clear.

Back to the mexican lasagna, I went ahead and made the hamburger, tomato and corn mixture last night while the girls were finishing dinner.  Since I'll be making it in a smaller size, I'll freeze part of the filling to use another time.

Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn 
salt
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping
Directions:
1.  Preheat oven to 425 degrees F.
2.  Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.
3.  Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).
4.  Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.
5.  Coat a shallow baking dish with remaining Tablespoon of olive oil.
6. Cut the tortillas in quarters for easy layering.
7. Start with a layer of the meat mixture, then layer with tortillas and then cheese. Repeat for a second layer, ending with cheese.
8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.
9. Remove from oven, top with sliced black olives and serve.