"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Schilloff
Added: Sunday, October 11, 2009


1 1/2 pounds ground chicken
1 cup diced red onions
1 cup diced green peppers
2 tbsp. finely chopped garlic
1 cup canned black beans
1 cup diced tomatoes
1/2 cup frozen corn, thawed
1 1/2 tsp. chili powder
1 tsp. ground cumin
2 cups pasta sauce
1 cup medium salsa
1/4 tsp. black pepper
2 tbsp minced fresh cilantro
4 -6 large flour tortillas
1 1/2 cups sharp shredded cheddar cheese
1/4 cup green onions
Sour cream

Preheat oven to 375. Spray a 13 x 9" pan with cooking spray. In a large nonstick skillet, cook chicken, onions, green peppers and garlic until chicken is no longer pink (break up chunks of chicken while cooking). Add black beans, tomatoes, corn, chili powder, and cumin and cook for 3-4 minutes more. Add pasta sauce, salsa and black pepper, bring to boil. Reduce heat to low, cover and simmer for 5 minutes. Remove from heat and stir in cilantro. To assemble, pour 1/3 sauce mixture into the bottom of the casserole dish, top with 1/2 of the tortillas (cuttting them to fit). Top with a 1/3 of the sauce mixture, followed by 1/2 of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and sprinkle with green onions. Cover with foil and bake for 35 minutes (or until hot and bubbly). Uncover and cook for an additional 10 minutes. Let lasagna stand for 10 minutes before serving. Serve with sour cream and baked tortilla chips and salsa.

Personal Notes:
Personal Notes:
A favorite of Jen's.




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