I came across her recipe for "Mexican Lasagna" and decided to experiment with it. Below is the original recipe, with my changes noted.
Recipe by Rachael Ray, adapted
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case (I used cubed chicken breast)
2 tablespoons chili powder (I omitted and used a pack of Taco seasoning)
2 teaspoons ground cumin (also omitted in lieu of Taco seasoning
1/2 red onion, chopped
1 (15-ounce) can black beans, drained (I used about 1/2 of a can)
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes (I used diced tomatoes with chiles, drained)
1 cup frozen corn kernels (I omitted)
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
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 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 (I kept these separate and just made taco meat - I put the beans and tomatoes in little bowls to the side).
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. (I layered tortilla, taco meat, tomatoes, beans, onion, & cheese). Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.