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 shredded cheddar cheese
• 4 ounces shredded pepper jack cheese
• 1 jalapeno, thinly sliced
• 1/4 cup red onion, minced
• Sour cream
• 2 limes, cut into wedges

Directions

1. Move the oven rack to the lower-middle spot, then heat the oven to 375 degrees F. Warm the oil in a large sauté pan over medium-high heat. Once it looks glossy, add the chicken and cook, breaking it up as you go, until it is no longer pink and has picked up a little color, about 7 minutes total.
2. Turn the heat down to medium, then stir in the onion and garlic and cook for 3 minutes. Add the tomatoes, salsa, cumin, onion powder, cocoa powder, and Worcestershire sauce. Bring the mixture to a boil, loosening the browned bits from the bottom of the pan as you stir. Add salt and pepper to taste.
3. While that cooks, set a medium-sized sauté pan over medium-high heat and brown the chorizo, crumbling it into small pieces, until it is cooked through, 5 to 7 minutes. Pour off and discard the grease. Stir in the serrano peppers and cook for 3 more minutes, just until they start to soften.
4. Add the pinto beans and refried beans to the chorizo mixture. Stir everything together, then mash it lightly so the beans are partly broken down but still have some texture. Season with salt and pepper.
5. Coat the bottom and sides of a 13" x 9" baking dish with cooking spray. Spoon in enough tomato sauce to lightly cover the bottom. Add a layer of flour tortillas, overlapping them and trimming where needed so the base is completely covered. Spread 1/2 of the bean mixture over the tortillas, then add several spoonfuls of tomato sauce. Scatter half of the corn over that, then sprinkle on 1/3 of each cheese.
6. Build the same layer again, beginning with tortillas. Once that layer is finished, add one more tortilla layer on top. Spoon more tomato sauce over the top tortillas, then finish with the remaining 1/3 cheese. Scatter the sliced jalapenos and red onion over the top.
7. Bake until the top is browned and the filling is bubbling, 30-35 minutes. Take the dish out of the oven and rest it for 10 minutes before cutting and serving with sour cream and limes.