Mexican Lasagna...Yumo!

Tonight I made Mexican Lasagna for the second time. We love it and it has turned out great both times that I've made it. It is pretty healthy and doesn't mess up too many dishes, so clean up is pretty quick. If there are only two of you, there will be plenty left over. It rewarms well on the second day. The recipe is from Rachael Ray and I've shown the changes/choices I've made in pink.

Mexican Lasagna

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case (I used 1 pound 93% lean ground turkey breast and I think this is plenty)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (I used a regular sweet onion)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes (I used the tomatoes)
1 cup frozen corn kernels (I like more around a cup and a half and I use the fire roasted kernals from Trader Joe's)
Salt (I omitted...trying to watch the sodium)
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack (I use 2% cheese)
2 scallions, finely chopped (I omitted as I'm not a fan)

Preheat the oven to 425 degrees F.
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.
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 and serve.

Source: Rachael Ray from foodnetwork.com