Mexican Lasagna

This dish doesn’t take long to prepare and makes a decent amount. And it tastes even better as

leftovers!

3 Tbs. extra-virgin olive oil

2 lbs. ground chicken breast (we’ve used ground beef too)

2 Tbs. chili powder

2Tbs ground cumin

1 (14 oz) can of fire roasted chopped tomatoes, drained

1 cup of medium heat taco sauce

1 (15 oz) can of black beans, drained

1 (14 oz) can of corn

Salt & pepper

Package of tortillas (any kind you like…we usually use corn)

2 ½ cups of shredded cheddar cheese

Preheat oven to 425 ° F. Preheat large skillet. Add 2 Tbs. of the olive oil. Add the chicken, chili powder and cumin. Brown the meat about 5 minutes. Add the tomatoes, taco sauce, black beans and corn to the meat. Heat the mixture through, 2-3 minutes, and season with salt and pepper (to taste).

Coat a shallow baking dish with remaining olive oil. Cut the tortillas in halves or quarters to make them easier to layer. Build lasagna in layers of meat and bean mixture, then tortillas, then cheese. Repeat: meat, tortilla, cheese. Bake lasagna about 15-20 minutes until the cheese is brown and bubbly.

Serve with sour cream and enjoy!