Mexican lasagna

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 kg of minced chicken breasts
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 1/2 red onion, chopped
• 1 can (500g) black beans, drained
• 1 tbsp. not too much hot salsa sauce or 1 can (400 g) of tomato puree
• 1 cup frozen corn
• Salt
• 8 corn tortillas (20 cm.)
• 2.5 cups grated Cheddar or Pepper Jack cheese
• 2 green onions, finely chopped

Preparation:

1. Preheat oven to 220°C.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, coating the pan twice. Add the ground meat and season with chili powder, cumin, and red onion. Brown the meat for 5 minutes. Add tomato salsa or tomato pureeAdd beans and corn, heat the mixture for 2-3 minutes, then add salt to taste.
3. Grease a shallow baking dish with the remaining olive oil, about 1 tablespoon. Cut the tortillas in half or quarters for easier handling. Layer the meat and beans, then the tortillas and cheese. Then layer the meat, tortillas, and cheese again. Bake for 12-15 minutes, until the cheese is golden and bubbly. Sprinkle with green onions and serve.