With Thanksgiving 2 days away we are starting to get everything together and prepped. We have everything planned out for our Turkey Dinners and ready and waiting. Some of us need to plan a holiday lunch that can be served to many to help hold them over till it is time to eat the big dinner. What could possibly stretch a bit and feed many? One of my personal favorites is Mexican Lasagna! It is a single dish casserole-style food that is great by itself for a simple lunch.
The below recipe calls for Chicken Breast, but you can substitute 1 lb of Ground Beef (1 1/2 lbs if you like it a bit more meaty).
Mexican Lasagna
3 tablespoons olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or salsa
1 can whole kernel corn, drained
Salt
8 (8 inch) flour tortillas
2 1/2 cups 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 of olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce/salsa. 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 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. Repeat: meat, tortilla, cheese again. Bake lasagna for 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Enjoy and make many Traditions!
Comments
Post a Comment