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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tex-Mex Lasagna Recipe

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This recipe for Tex-Mex Lasagna is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped, cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped cilantro
2 cloves of garlic, minced
1 jalapeño, seeded and chopped
1 (15 oz) can of corn, drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of tomato sauce
1 (10 oz) can Rotel, drained
1 (8 oz) can tomato sauce
2 tsp. ground cumin
1 tsp chili powder
1 tsp salt
1 (16 oz) container of sour cream
1 (8 oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8 oz) pkg. Monterey Jack Cheese w/peppers, grated
1 (8 oz) pkg. cheddar cheese, grated
Directions:
Directions:
In Dutch Oven, combine chicken and next 12 ingredients. Bring to a boil over medium/high heat. Reduce heat and simmer for 15 minutes. In a medium bowl, combine sour cream and cream cheese. Preheat oven to 350º. Lightly grease a 9x13 baking dish. Spoon 1/3 of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread 1/2 sour cream mixture over noodles. Top with 1/3 sauce. Sprinkle with 1/2 of cheeses. Repeat your layers. Bake for 35-45 minutes or until bubbly. Let rest for 10 minutes.

 

 

 

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