Mexican Lasagna

Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped

Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.

Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.