Tracey Recker's Mexican Lasagna

"I love to cook," says Norwalk's Tracey Recker. "But it's hard to find the energy to do it just for one. I like to find things that reheat well or sometimes taste even better leftover than when they're first prepared. I also especially like recipes that are easy to create and easy to modify...dishes for which if you don’t like an ingredient it’s easy to swap it out for something else or omit it altogether."

A pension consultant in Stamford, Recker grew up in Westport, graduated from Staples High in 1987, headed to colege in Southern California and then made her way back to Fairfield County. "During the few years I spent in Southern California, I developed a taste for good Mexican food. I find it's always better when you make it yourself. The first time I made this was for my Grandfather. We wanted tacos but figured this was easier to eat and much less messy. Pomegranate Margaritas make a killer accompaniment!

Ingredients:

2 Tbls. extra-virgin olive oil2 lbs. ground chicken breast, available in the packaged meats case2 Tbs. chili powder2 tsp. ground cumin1/2 red onion, chopped1 (15-oz) can black beans, drained1 cup medium heat taco sauce8 (8 inch) flour tortillas2 1/2 cups shredded taco blend cheesePreheat the oven to 425 degrees F. Heat a large skillet over medium high heat. Add extra-virgin olive oil, swirled twice around the pan, and sauté the onion until translucent. Add chicken and season with chili powder and cumin and cook until the meat is browned. Add taco sauce and black beans. Heat the mixture through, 2 to 3 minutes. Spray a shallow baking pan with any kind of baking spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers as follows: tortillas, meat mixture, cheese, tortillas, meat mixture, then cheese, another layer of tortilla and some cheese on top. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Serve topped with the scallions, sour cream, salsa, olives, or jalapeños.Ole!

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