Mexican Lasagna

2 tablespoons extra-virgin olive oil
1 pound ground chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup red onion, chopped
1 cup can black beans, drained
1/2 cup medium heat taco sauce
1/2 cup frozen corn kernels
5 (8 inch) spinach flour tortillas1 1/2 cups shredded pepper jack
2 scallions, finely chopped


Preheat the oven to 425 degrees and preheat a large skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil then add chicken and season with chili powder, cumin, and red onion. Brown the meat about 5 minutes and add taco sauce, black beans and corn. Heat the mixture around 2 to 3 minutes then season with salt, to your taste. Coat a shallow baking dish with the remaining extra-virgin olive 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 and bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.


From Matt Bergeron of West Jefferson, North Carolina