Cinco de Mayo Mexican Lasagna Recipe

We are excited to introduce you to our nourishment team and to share some of their favorite recipes. Our first recipe comes from Casa Verde nutritionist Jacqueline Stone, MS, RD, LD/N just in time for a Cinco de Mayo celebration. We hope you enjoy and make sure to send us your favorite recipes here if you would like to share them with our readers. 


Total Time: 30 minutes (prep: 10 minutes + cooking: 20 minutes)
Yield: 4 serving


  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast (can also use ground turkey or ground meat)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 red onion, chopped
  • 1 can black beans, drained
  • 1 cup medium heat taco sauce or 1can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas, available in dairy aisle of market
  • 2 1/2 cups shredded Cheddar or pepper jack
  • 2 scallions, finely chopped



  • Preheat the oven to 425 degrees F.
  • Preheat large skillet over medium high heat eat and add 2 tbsp. extra-virgin olive oil.
  • Add chicken, chili powder, cumin, and red onions. Brown the meat for 5 minutes and add taco sauce with stewed or fire roasted tomatoes. Toss in the black beans and corn. Heat the mixture for 2-3 minutes and season with a pinch of salt.
  • Coat a shallow baking dish with 1 tbsp. olive oil. Cut spinach tortillas in half for layering. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12-15 minutes until cheese is brown and bubbly.
  • Top with scallions, guacamole, corn, and diced tomatoes. Enjoy the lasagna as is, or with a side of tortilla chips.