Mexican Lasagne

• 3 Tablespoons olive oil
• 2 pounds ground chicken breast
• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 1 cup taco sauce
• 1 (15 oz) can black beans, drained
• 1 cup frozen corn
• Salt
• 8 (8 inch) soft corn or flour tortillas
• 2 1/2 cups shredded Cheddar cheese
• Sliced black olives for topping

Preheat oven to 425*F.
Preheat a large skillet over medium heat. Add 2 Tablespoons of the olive oil to the skillet.
Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).
Add taco sauce, black beans, and corn. Heat the mixture through then season with salt to taste.
Coat a shallow baking dish with remaining Tablespoon of olive oil.
Cut the tortillas in quarters for easy layering.
Start with a layer of the meat mixture, then layer with tortillas and then cheese. Repeat for a second layer, ending with cheese.
Bake lasagna 12 to 15 minutes until cheese is slightly browned.
Remove from oven, top with sliced black olives and serve.

http://www.momswhothink.com/quick-and-easy-dinner-recipes/30-minute-mexican-lasagna.html