Mexican Lasagna

3 T. evoo (extra virgin olive oil), divided
1 1/2 lbs. ground chicken breast (available in the packaged meat case)
1/2 red onion, chopped
2 T. chili powder
2 t. ground cumin
2 t. hot sauce
salt and ground black pepper
1 15 oz. can stewed tomatoes or fire roasted chopped tomatoes
1 c. medium hot taco sauce
1 15 oz. can black beans, drained
1 c. frozen corn kernels
5 8-inch spinach flour tortillas (available in the dairy section)
2 1/2 c. shredded cheddar or pepper jack
2 scallions, finely chopped

Preheat oven to 425.

Preheat a large skillet over medium high heat. Add 2 T. evoo, about two turns around the pan. Add chicken and red-onion, season with chili powder, cumin, hot sauce, salt and ground black pepper. Brown the meat thoroughly, about 5 minutes, breaking it up with a wooden spoon as it cooks. Add tomatoes, taco sauce, black beans and corn. Heat the mixture through, 2-3 minutes.

Coat a round 9-inch cake pan with remaining evoo, about 1 T. oil. Build lasagna in layers of meat mixture, then tortilla, then cheese, and repeat the meat, tortilla, cheese again until all of the ingredients are used up---finish with cheese on top. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.

Serves 4

Recipe courtesy Rachel Ray