Mexican Lazagna Name: A. Greg Abrego Base: AFBS Brunswick Recipe: 3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast, available in the packaged meats case 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-ounce) can black beans, drained 1 cup frozen corn kernels Salt 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 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 chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped 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 with. 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.