Inspired by the Martin Ramirez show at the Milwaukee Art Museum, we made Mexican Lasagna for dinner last night. It was delish.
3 tablespoons extra-virgin olive oil
1 pound ground meat (the recipe called for chicken, but we used beef)
1 tablespoon chili powder
1 teaspoon 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
8 (8 inch) spinach flour tortillas
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 meat 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.
***Oops! I actually added BOTH the tomatoes and taco sauce b/c I didn't read and it was still good. We served with sour cream as well.
Source: Rachel Ray