Everybody loves this, whether they are gluten intolerant or not. This would be a great meal for a family who is not entirely GF (Gluten Free), because it's one dish instead of having too cook separately and have to worry about cross contamination.
3 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt and pepper to taste
Corn tortillas
Shredded Mexican blend cheese
2 scallions, finely chopped (optional)
(You could also use taco seasoning instead of the spices but make sure you check the label for gluten, it's sneaky like that.)
Directions
Preheat the oven to 425 degrees
Preheat a large skillet over medium high heat. Add 2 tablespoons EVOO - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt and pepper, to your taste.Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. 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.
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