Mexican Lasagna- Kristen

Week Two, October 23, 2012:  Megan and I were talking about Mexican food and I told her about the delicious Mexican lasagna we used to eat at Camp Tekoa.  She was super excited at the sound of this, so I decided I would attempt to recreate it for my first dinner experiment.  I looked up different recipes, but came across this one from Rachel Ray.  I liked this recipe because it was a healthier version.  She used spinach tortillas instead of flour, black beans instead of refried beans, and ground chicken.  I did the fire-roasted tomatoes version rather than using taco sauce, and I only need 1 pound of ground chicken to fill the dish rather than 2.  It ended up serving Megan and I for 2 or 3 more meals each, so the 4 serving note is a little inaccurate.  But it was delicious!

http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html