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Mexican Chicken Lasagna With Chorizo Beans Recipe
Ingredients (27)
- For the Sauce:
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 small white or yellow onion, minced
- 2 cloves garlic, minced
- 14.5-ounce can fire-roasted tomatoes
- 2 cups of homemade or store-bought red salsa, preferably fire-roasted
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon Worcestershire sauce
- Kosher salt
- Cracked black pepper
- For the Beans:
- 1/2-pound Mexican chorizo, casing removed
- 2 serrano or jalapeno peppers, minced
- 14.5-ounce can pinto beans, drained and rinsed
- 14.5-ounce can refried beans
- For Remaining Fillings and Garnishes:
- 1 package 8” flour tortillas
- 14.5-ounce can corn, drained
- 8 ounces (1 cup) shredded cheddar cheese
- 4 ounces (1/2 cup) shredded pepper jack cheese
- 1 jalapeno, thinly sliced
- 1/4 cup red onion, minced
- Sour cream
- 2 limes, cut into wedges
Directions
Learn how to make this recipe at Serious Eats