WinnDixie flour Tortillas - $1.00 each
Skinless boneless chicken BOGOFree - $4.49 saved on 2 lbs
Winndixie shredded cheese – 4 for $9.00 - $.74 saved
Winndixie dried beans - $.69 - $1.10 saved
McCormick Seasoning packets – 10 for $10 - $.99 saved
Wesson Oil - $2.99 - $1.70 saved
Bird’s Eye Frozen Vegetables – 10 for $10 - $.89 saved

Total saved on meal - $10.91
Ingredients
3 tablespoons Wesson oil
2 pounds cooked chicken breast, shredded or cubed
I packet McCormick Taco seasoning
1/2 red onion, chopped
2 cups (15-ounce) Winn-Dixie black beans, soaked and drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup Bird’s Eye frozen corn kernels
Salt
8 (8 inch) Winn-Dixie flour tortillas, available on dairy aisle of market
2 1/2 cups Winn-Dixie shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add chicken and season with taco seasoning, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.