Mexican Lasagna (Chef AJ) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 (15 ounce) cans refried pinto beans
1 (16 ounce) bag of frozen corn, defrosted
6 cups of salsa or pico de gallo
One box of no cook brown rice lasagna noodles
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Directions: |
Directions:Preheat the oven to 350° Fahrenheit. In a large bowl, mix the refried beans and corn together.
Place three cups of the salsa on the bottom of a 9x13-inch pan. Place 1/3 of the noodles over the salsa, and spoon half of the refried beans and corn mixture over the noodles. Place another third of the noodles on the corn and refried bean mixture, then top with the remaining corn and refried bean mixture. Place the remaining noodles on top of the corn and refried bean mixture and the remaining three cups of salsa over the top layer of noodles. Make sure the top layer of noodles is completely covered with salsa.
Bake, uncovered for 30 minutes or until heated through. Let sit for 10 minutes before slicing. |
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Personal
Notes: |
Personal
Notes: I first made this 07/15/2023 but I messed up and just used pinto beans rather than REFRIED pinto beans. It actually turned out really good this way, too!
I used the Mexican Salsa from Giant Eagle and the flavor was great!
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