Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1/2 onion
  • chopped
  • 1 whole jalapeño pepper
  • 2 pounds ground chicken
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 1/2 teaspoon salt
  • Handful fresh cilantro
  • chopped
  • 1 15-ounce can black beans
  • drained
  • 2 14.4-ounce cans diced tomatoes
  • one can drained
  • 2 green onions
  • chopped
  • 3 cups shredded Monterey Jack cheese*
  • 3 cups shredded sharp white cheddar cheese*
  • 1 cup shredded pepper jack cheese*
  • 3 large flour tortillas
  • 1 cup sour cream mixed with 2 tablespoons Mexican hot sauce
  • preferred brand Valentina
  • Sliced tomatoes
  • Sliced avocado
  • Chopped green onion
  • Chopped cilantro

Instruction

  • Heat a large pan over medium-high heat
  • Add in veggie oil and sauté onion and jalapéno
  • Add in the ground chicken and season with chili powder, cumin, salt and cilantro
  • Let the chicken brown and cook through, then add in black beans and diced tomatoes
  • Simmer for about 10 minutes and then add in the chopped green onions
  • (You want to put the green onions in right when the pot is being taken off the heat to keep that nice crunch to the onion
  • ) For the lasagna, I recommend using a round dish or pan rather than a rectangle or square because the tortillas are round so why not go with the same shape
  • I use my 12-inch round cast iron skillet because the large, burrito-size flour tortillas fit perfectly in the iron skillet
  • Preheat oven to 375°F
  • Place one tortilla on the bottom of the skillet and bake in the oven for 3-5 minutes to get it a little crunchy
  • Remove the skillet and spread a layer of chicken mixture then a layer of the cheese blend and another tortilla
  • Place the skillet back in the oven for about 3-5 minutes or until the top tortilla is a little crunchy, then add another layer of chicken mixture, cheese and one last tortilla
  • Bake 3-5 minutes to crisp up then spread a final layer of chicken and a layer of cheese
  • Bake another 20 minutes or until the cheese is brown and bubbly
  • Remove the taco lasagna from oven and top with sliced tomatoes, avacado, green onion, cilantro and hot sauce-sour cream
  • Enjoy!   MORE: White Chili Turkey Tacos   Ground Chicken and Chorizo Tacos   Ground Chicken and Chipotle Hard Tacos   Enchilada Lasagna