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Mexican Lasagna

This Mexican Lasagna is a quick and flavorful dish, layering seasoned ground chicken, black beans, corn, and choice of taco sauce or tomatoes between spinach flour tortillas and a generous amount of shredded cheese. Baked until bubbly and golden, it offers a comforting blend of Mexican-inspired flavors in an easy-to-assemble casserole format, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian, Mexican
Calories: 4345.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Large Skillet For browning the chicken mixture.
  • 1 Shallow Baking Dish For assembling and baking the lasagna.
  • 1 Cutting Board For preparing onions and scallions.
  • 1 Chef's Knife For chopping and cutting tortillas.
  • 1 Spatula or Wooden Spoon For stirring and breaking up ground chicken.

Method
 

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.

Notes

Ensure the ground chicken is properly browned in the skillet for optimal flavor development before adding other ingredients. This creates a rich base. When layering, distribute the meat mixture, tortillas, and cheese evenly to ensure each serving has a balanced bite. Cutting the tortillas can help fill gaps in the dish, creating a more cohesive lasagna. Adjust the seasoning (salt) at the end of cooking the meat mixture, tasting as you go. Remember the cheese will add saltiness too. For an extra layer of flavor, consider lightly toasting the tortillas in a dry skillet for a minute or two before layering, adding a subtle crispness. If desired, a pinch of cayenne pepper or a chopped jalapeño can be added to the chicken mixture for more heat.