Ingredients
3 Tbs. olive oil
2 lbs. ground chicken breast
2 Tbs. chili powder
2 tsp. ground cumin
1 c. Pace medium or mild taco sauce
1 (15-oz.) can black beans, drained
1 c. frozen corn
Salt
8 gluten free corn or flour tortillas
2 1/2 c. shredded Cheddar cheese
Sliced black olives, optional for topping
Directions
Preheat oven to 425°. Preheat a large skillet over medium high heat. Add 2 Tbs. olive oil to skillet. Add ground chicken and season with chili powder and cumin. Brown the meat until no longer pink; about 5 minutes. Add taco sauce, black beans and corn. Season with salt to taste and heat through. Coat a shallow baking dish with remaining Tbs. olive oil. Cut gluten free tortillas in quarters for easy layering. Start with a layer of meat mixture, then layer with tortillas and then cheese. Repeat for a second layer, ending with cheese. Bake lasagna 12 to 15 minutes until cheese is slightly browned. Remove from oven, top with sliced black olives if desired and serve. (Serves: 6)
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