For this week's Wonderful Recipe I did a little comparison cooking. (I'm trying to prepare for these weekly posts a little more) One of the recipes I have found that has more than one great way to make it is Mexican Lasagna. Not only does Rachael Ray have one I have made many many times, so does Pastor Ryan, a guest poster (I dunno if that term is correct) on Pioneer Woman. So the next two weeks will be a bit of a comparison of these two recipes and what my family thought of them both. Enjoy! Rachael Ray's Mexican Lasagna 3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast, available in the packaged meats case (I use two big cans of Kirkland Brand canned chicken) 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15-ounce) can black beans, drained (Most of the time I omit these) 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 (I use Wal-Mart's fresh regular or salsa tortillas) 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped (Or use green onions) sour cream to put on top 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. 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. This recipe was the easiest to make. Even though I could use the ground chicken, the canned stuff works out really well. I almost always have it on hand. This lasagna is also great to take to someone for a dinner, just let them bake it when they have the chance. I haven't frozen it yet, but may just try that next time I make it. My husband likes it, and will eat it when I make it (especially if I make it without the beans...the wuss! J/K) All in all this is a great meal and a recipe I will keep for a long time! Next week: Pastor Ryan's Mexican Lasagna.
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