RACHAEL RAY BAKING DISH RECIPES

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. 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.

Steps:

• Preheat oven to 400°F, with rack at center
• Heat some water in a tea kettle
• Cut potatoes in half lengthwise, then cut each halved potato into 5 thin wedges
• Place in large bowl, cover with hot water and let stand 10 minutes to release starch
• Drain and dry on kitchen towel, then return to large dry bowl
• Toss the potatoes with olive oil and seasonings to coat evenly
• Listicle: Rachael Ray 13" x 19" Jumbo Baking Sheet with Rack Line a large baking sheet with foil and parchment and arrange the potatoes in even flat rows, cut-side down
• Bake 30 minutes, flip to opposite cut-side down and return to oven 20 to 30 minutes more
• Serve with dipper(s) of choice