Monday, June 11, 2007

Mexican Lasagna

Mexican Lasagna

Can you say yummy and so simple to make? I will often bring this to potluck suppers. Everyone loves it and asks for the recipe.

Mexican Lasagna Ingredients

2 cooked chicken breast cut up into 1-inch cubes (can be omitted if you want to go meatless-just add more beans)
8 burrito size flour or corn tortillas
1 15 oz can of black beans
1 jar of salsa
1 cup of onions
1 green pepper diced (can be omitted if none on-hand)
1 red pepper diced (can be omitted if none on-hand)
2 cups cheddar cheese

Cover the bottom of a 9 x 13 baking pan with salsa
Place two tortillas over the salsa
Layer some beans, cheese, onions, pepper, salsa and chicken over the tortilla
Repeat and keep layering
Keep enough cheese aside to cover the top layer.
Cover pan with aluminum foil and bake at 350 degrees for 40 minutes

Serves 6-8

Want to make it lower fat, substitute low fat cheese. For the low fat cheese to melt better spray the top layer of cheese with PAM.

This recipe is great for leftovers! We usually have it twice for dinner and will bring it for lunch one day.

This recipe also freezes well. I have often made two of these and will freeze the second one.


Accidentally Wonderful said...

This is so smart! So much quicker than enchiladas, and I'm guessing the taste is similar. Found your blog through Tempt my Tummy Tuesday. New Follower! Check out my blog, too, if you'd like.

Admin said...

Yes much quicker than enchiladas and similar taste! I love it as leftovers as well.

Anonymous said...

it sounds like you REALLY love this recipe since you have it almost every week.

SSM said...

Thank you for sharing. I look forward to making this. It looks delicious.

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