Mexican Lasagna

• 2 tablespoons extra virgin olive oil

• 2 pounds ground chicken

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 red onion, chopped

• 1 tablespoon minced garlic

• 3/4 cup smooth mild taco sauce

• 15 oz drained black beans

• 1 cup frozen sweet corn

• 8 spinach tortillas cut in half

• 3 1/2 cups shredded mild cheddar

• 2 chopped green onions

• Sour cream, chopped cilantro, diced tomatoes, jalapeños or sour cream for topping

Preheat oven to 425.

In a large nonstick skillet heat oil over medium high. Add chicken and season with salt, pepper, chili powder and cumin.

Add red onion and continue to cook until chicken is browned.

Saute minced garlic with chicken and onion one minute.

Drain grease.

Stir in beans, corn and taco sauce. Warm for 3 minutes over medium heat.

Spray a 9x13 dish with nonstick cooking spray.

Pour 1/2 of meat bean mixture in.

Layer 4 tortillas over that and top with 1/2 of your cheese.

Repeat layers ending with cheese.

Bake 15 minutes uncovered. Top with chopped green onion.