Salmon with Lentils

A comforting, cheesy casserole with bold Mexican flavours.
Directions for: Mexican Lasagna

Ingredients

3 Tbsp extra-virgin olive oil

2 lb(s) ground chicken breast, available in the packaged meats case

2 Tbsp chili powder

2 tsp ground cumin

red onion, chopped

1 (15-oz) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt

8 (8-inch) spinach flour tortillas, available on dairy aisle of market

2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions

1. Preheat the oven to 425F.

2. 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 taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

3. 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. Top with the scallions and serve.

See more: Beans, Cheese, Chicken, Comfort Food, Mexican, Poultry, Tomatoes, Vegetables