Mexican Chicken Lasagna with Chorizo Beans

Ingredients

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

Preparation

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