Adaptation of Rachael Ray's Mexican Lasagna

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground chicken or turkey
• 1 package of taco seasoning
• 1/2 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce 
• 1 cup frozen corn kernels
• 8 (8 inch) flour tortillas
• 2 1/2 cups shredded Mexican cheese, or cheddar or pepper jack

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add tablespoon of olive oil and red onions until softened. Add chicken and taco seasonings. Brown the meat. Add taco sauce. Add black beans and corn. Heat the mixture through.

Spray a 9"x13" baking dish with non-stick spray. 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 15 to 20 minutes until cheese is brown and bubbly. 

Ground Turkey, taco seasonings and red onions bubbling away.

Taco sauce, drained black beans and cup of frozen corn ready to go.

Pour it in and give it a stir.

I was extra diligent and grated my 2 1/2 cups of pepper jack cheese.

Start layering it up.

Bake it and it is ready to serve.  

I want to add a note.  I made mine the day before and kept it in the fridge overnight.  If you do this, then you will have to add some baking time because the middle of the lasagna will be cold.  I would bake it for 40 minutes with foil on the top and then remove the foil with 5 minutes to go to melt the cheese on top.

It was yummy and quick to make.  And it even tasted better the second night if you don't mind leftovers.