Mexican Lasagna

Prep Time: 10 min

Cook Time: 20 min

Serves: 4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil


• 2 pounds ground chicken breast, available in the packages meats case


• 2 tablespoons chili powder


• 2 teaspoons ground cumin


• 1/2 red onion, chopped


• 1 (15-ounce) can black beans, drained


• 1 cup medium heat taco suace or 1 (14 oz) can stewed or fire roasted tomatoes


• 1 cupfrozen corn kernels


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• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market


• 2 1/2 cups shredded Cheddar or shredded pepper jack


• 2 scallions, finely chopped

Directions

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 a 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.

Cost a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quaters 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 12to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Double Inredients

Serves: 8 servings

• 6 tablespoons extra-virgin olive oil


• 4 pounds ground chicken breast, available in packacking meats case


• 4 tabelspoons chili poweder


• 4 teaspoon ground cumin


• 1 red onion, chopped


• 2 (15-ounce) can black beans, drained


• 2 cups medium heat taco sauce or 2 (14-oz) cans stewed or fire roasted tomatoes


• 2 cups frozen corn kernels


• salt


• 16 (8 inch) spinach flour tortillas, available on dairy aisle of market


• 4 (1/2) cups shredded Cheddar or shredded pepper jack


• 4 scallions, finely chopped

Half Ingredients

Serves: 2 servings

• 1 1/2 tablespoons extra-virgin olive oil


• 1 pounds ground chicken breast, available in the packages meats case


• 1 tablespoons chili powder


• 1 teaspoons ground cumin


• 1/4 red onion, chopped


• 1/2 (15-ounce) can black beans, drained


• 1/2 cup medium heat taco sauce or 1/2 (14-oz) can stewed or fire roasted tomatoes


• 1/2 cup frozen corn kernels


• salt


• 4 (8 inch) spinach flour tortillas, available on dairy aisle of market


• 1 (1/2) cups shredded Cheddar or shredded pepper jack


• 1 scallions, finely chopped