Rachael Ray's Mexican Lasagna
Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. NOTE: If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas will be soggy after sitting in the refrigerator. Doing that makes assembly a snap!
Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. NOTE: If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas will be soggy after sitting in the refrigerator. Doing that makes assembly a snap!
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- salt
- 3 tablespoons extra virgin olive oil
- 1/2 red onion chopped
- 1 can black beans drained
- 1 cup frozen corn kernels
- 2 scallions finely chopped
- 2 lbs ground chicken breast available in the packaged meats case
- 1 can stewed tomatoes or 1 (14 ounce) can fire-ro
- 8 (8 inch) spinach tortillas available on dairy aisle of market
- 2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pep shredded
- Carbohydrate 105.155393048499 g
- Cholesterol 780.1788764 mg
- Fat 97.6877943660044 g
- Fiber 30.8601895792241 g
- Protein 188.769381159606 g
- Saturated Fat 24.4064260323968 g
- Serving Size 1 1 pan, 4 serving(s) (1426g)
- Sodium 644.319233832706 mg
- Sugar 74.2952034692754 g
- Trans Fat 7.50524716220269 g
- Calories 2011 calories
Step-by-step
- Preheat the oven to 425 degrees F.
- TO COOK THE FILLING: 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.
- ASSEMBLE LASAGNA: 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.
- NOTE - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.
My Unexpected Culinary Adventure: Rachael Ray's Mexican Lasagna
As a busy working mom, finding time to cook a delicious and satisfying meal often feels like an impossible feat. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present mountain of laundry. So, when I stumbled upon Rachael Ray's Mexican Lasagna recipe, my initial reaction was skepticism. Lasagna? Really? That seemed like a weekend-only project, a culinary undertaking that required hours of meticulous preparation. But the promise of a flavorful, family-friendly meal, one that could potentially be made during the week, piqued my interest.
I've always been a fan of Rachael Ray's approachable style and her focus on quick, flavorful recipes. However, I'm also a creature of habit, often sticking to my tried-and-true comfort foods. This lasagna recipe, with its intriguing blend of Mexican and Italian flavors, felt like a leap of faith. But I was pleasantly surprised. The recipe was surprisingly straightforward, even for a busy weeknight. The instructions were clear and easy to follow, and the ingredient list didn't require any exotic or hard-to-find items. Everything I needed was readily available at my local grocery store.
The best part? My family loved it! The combination of seasoned ground chicken, hearty black beans, and the slightly sweet spinach tortillas created a unique and satisfying flavor profile. The cheese, of course, was a huge hit with my kids. It was the perfect balance of savory and cheesy, with a hint of spice from the chili powder and cumin. And while the recipe suggested topping it with scallions, I found that offering chopped tomatoes, salsa, and sour cream on the side allowed everyone to customize their servings according to their preferences.
This lasagna became an instant family favorite, and it's now a regular part of our weeknight dinner rotation. It's a testament to the fact that even the most ambitious-sounding recipes can be surprisingly simple and rewarding, especially when they're made with a little bit of love (and a whole lot of efficiency).
What I particularly appreciated about this recipe is its adaptability. You can easily adjust the spice level to your liking, and substitute ingredients to suit your dietary needs or preferences. I've experimented with different types of cheese, and even tried using turkey or vegetarian crumbles instead of ground chicken. The results have always been delicious, proving the versatility of this simple yet satisfying recipe. This culinary adventure was a welcome surprise, showing me that even a busy weeknight can offer an opportunity for a delicious, memorable meal.
The ease of preparation, the delicious flavor, and the adaptability of this recipe have made it a staple in my kitchen. It's a dish that I can feel good about serving my family, knowing that it's both nutritious and satisfying. And for a busy working mom like me, that's truly priceless. It proves that you can indeed enjoy a delicious and satisfying meal, even on a busy weeknight, without sacrificing your precious time or sanity. In short, this dish was a delightful surprise and a welcome addition to our family's repertoire of favorite meals.
