Description: Tasty alternative to the traditional lasagna recipe.

Serving Size: 6-8

Preparation: Preheat the oven to 425 degrees F.

Difficulty: Medium

Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 red onion, chopped
  • 1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
  • 1 cup medium heat taco sauce
  • 1 (15-oz) can black beans, drained
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8-inch) spinach flour tortillas
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped
Steps:
  • Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil.
  • Add chicken and season with chili powder, cumin, and red onion.
  • Brown the meat, 5 minutes.
  • Add tomatoes and taco sauce.
  • 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.
  • 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 lasagna with scallions.