Mexican Lasagna

This is one of Husband's favorite dinners... and I'm happy to go along with it, because it's quick, easy, and since I use the Morningstar Farms burger soy crumbles faux ground beef, it's meat free, so I don't have to cook any meat on the side (who would have thought that "favorite' and "meat free" would go together coming from Husband?). The original recipe, from Rachael Ray, calls for ground chicken breast, and states that it is available in the "packaged meats case". I, personally, have never heard of ground chicken breast (aside from when I boil chicken breast and grind them up myself in my food processor when I make Husband buffalo chicken dip when we have people over for football watching), but then again, I am kind of out of the meat-purchasing loop, so perhaps it is more common than I think. If you can't find it, you could easily substitute in ground beef, since that's what the soy crumbles are generally used as a substitute for, or ground turkey... basically, any ground meat or meat substitute works for this recipe. You could also add in any other vegetables lying around -- I've thrown in a pepper, some mushrooms (not that this crowd seems to like them), etc.

Mexican Lasagna
Recipe altered from Rachael Ray

Ingredients:

• 2 tbsp olive oil
• 1lb ground beef/chicken/turkey or meat substitute
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 red onion, chopped
• 1 15-ounce can black beans, drained
• 1 14-ounce can stewed tomatoes, drained
• 1 15-ounce can corn, drained
• 4 (12 inch) tortilla wraps
• 2 cups shredded Cheddar or pepper jack cheese (or combination)
• toppings of choice (scallions, salsa, sour cream, hot peppers, guacamole, etc)

Directions:

1. Preheat the oven to 425F.
   
2. Preheat a large skillet over medium high heat. Add 2 tbsp of olive oil and add meat or meat substitute and season with chili powder, cumin, and red onion. Brown the meat, about 5 minutes. Add the stewed tomatoes, black beans, and corn. Stir to combine, and heat for 2-3 minutes.
   
3. If you have a round, 10-12" baking dish, coat the bottom with a little olive oil or cooking spray. Otherwise, use a shallow rectangular dish (like for a regular lasagna). I happen to have a perfect round dish that fits the tortillas perfectly, so I'm going to show you that method. If you don't have a round dish, cut the tortillas into quarters and overlap them to layer, like lasagna noodles. Otherwise, proceed as follows.
   Add just a small amount of the meat/bean mixture, and add a tortilla on top. Then pile on roughly 1/3 of the meat/bean mixture, top this with 1/3 of the cheese, and then place a tortilla on top. Repeat with more of the beans, more cheese, and another tortilla, and repeat again. End with a tortilla, and a light sprinkling of cheese on top.
   
4. Bake lasagna for 12 minutes.