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30 Minute Mexican Lasagna

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  • 3 Tablespoons olive oil
  • 2 pounds ground chicken breast
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 cup taco sauce
  • 1 (15-ounce) can black beans, drained
  • 1 cup frozen corn
  • salt
  • 8 (8 inch) soft corn or flour tortillas
  • 2 1/2 cups shredded Cheddar cheese
  • sliced black olives for topping


  1. Preheat oven to 425 degrees F.
  2. Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.
  3. Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).
  4. Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.
  5. Coat a shallow baking dish with remaining Tablespoon of olive oil.
  6. Cut the tortillas in quarters for easy layering.
  7. Start with a layer of the meat mixture, then layer with tortillas and then cheese. Repeat for a second layer, ending with cheese.
  8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.
  9. Remove from oven, top with sliced black olives and serve.