Mexican Lasagna

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A while ago Matt and I went to dinner at my friend Jessica and Travis’ house. She was cooking Mexican lasagna. Loving most things Mexican food I was excited.  She made the main dish, I brought Mexican rice (from the packet) and dessert.  Jessica’s version was amazing. I decided to make it for my family asap.

I decided to change things up a little from Rachel Ray’s orginial. I will highlight my changes in (RED)

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast, available in the packaged meats case ( 2 lbs ground beef… it was what we had)
  • 2 tablespoons chili powder (did not use)
  • 2 teaspoons ground cumin (didn’t use this either… instead… 1 pack of taco seasoning)
  • 1/2 red onion, chopped ( yellow onion)
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes (totally forgot this at the store)
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas, available on dairy aisle of market (regular flour tortillas)
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped (didn’t have this time, but had at Jess’s and they were yum-o)

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat.

Add 2 tablespoons extra-virgin olive oil – twice around the pan.

Add chicken and season with chili powder, cumin, and red onion. Brown the meat (I added the taco seasoning mid way through)

Browning the meat and cooking the onions

Browning the meat and cooking the onions

Add taco sauce or stewed or fire roasted tomatoes.(omitted)

Add black beans and corn.

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Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive 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.

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Repeat: meat, tortilla, cheese again.

Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

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Top with the scallions and sour cream and serve.

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This variation was very good, I used lean beef so it wasn’t too greasy. The taco sauce probably would have given it more flavor, but I think it was still very good. As far as Mexican goes, it wasn’t spicy at all, but if I was making it for just myself I would use a spicier taco seasoning, and a medium salsa.

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4 Comments on “Mexican Lasagna”

  1. Xan Says:

    I made this over the weekend and it was very yummy. I used ground turkey instead and it still tasted great. Next time to spice it up I may try adding some hot peppers, but it is definitely a keeper. Thanks for another yummy recipe 🙂

  2. Dad Says:

    It was really, really good.

    Wait ’til she posts the chicken enchiladas!


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