Langsung ke konten utama

Mexican Lasagna


Mexican Lasagna

Our Mexican Lasagna formula is made with endless supply of terrific south-of-the-fringe flavors. A slobber commendable dish with simply enough warmth to awaken your taste buds, you will most likely beat the meticulous palates in your home with this marvelous goulash that takes 15 minutes of prep and 15 minutes to heat. A most loved of grown-ups and kids the same, it makes certain to be an individual from the spotless plate club at your home as well! 

Ensure you print the formula, you are going to need to clutch this one! 

It is astonishing, simple to make, and it freezes exceptionally well! 

Either enclose singular segments by saran wrap and afterward place in a cooler pack, or partition formula between 2 littler goulash dishes and hold up one (hold up it uncooked, at that point simply defrost, cook and appreciate!).

INGREDIENTS

1 tablespoon olive oil
1 pound lean ground beef
1/2 small yellow onion, grated or finely chopped
1 teaspoon cumin
2 teaspoon smoked paprika
1 tablespoon New Mexico chile powder
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 (14.5 oz) can fire roasted diced tomatoes
1 1/2 cups frozen sweet corn
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can fire roasted diced green chiles
12 8” large flour tortillas
1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
8 ounces Pepperjack cheese, shredded
6 oz can sliced olives, drained
4 ounces Colby Jack cheese, shredded
2 scallions, finely chopped
2 tablespoons chopped cilantro

INSTRUCTIONS

  1. Preheat oven to 425°F.
  2. Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
  3. Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
  4. Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
  5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
  6. Serve and enjoy!
This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken Ingredients FOR CHICKEN: 1 1/2 pounds boneless or skinless chicken thighs - or chicken breasts 1/3 cup low sodium soy sauce 1/3 cup honey 2 tablespoons tomato paste 2 teaspoons chili paste - sambal oelek, sriracha or spicy sauce of your choice 4 garlic cloves - minced 1 tablespoon rice vinegar 2 tablespoons of corn starch FOR SERVICE: Prepared Brown Rice, Quinoa or Cauliflower Toasted sesame seeds Chopped green onions Instructions Place the chicken on the bottom of the slow cooker for 6 quarts or more. In a medium bowl or extra large measuring cup, mix soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2-3 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit with an instant reading thermometer. If available, flip the chicken once halfway to cover both sides. (If not, don’t strain; it will still be delicious.) Take the chicken out on a plate...
Posting Komentar
Baca selengkapnya

OVEN BAKED CHICKEN PARMESAN

OVEN BAKED CHICKEN PARMESAN This delicious recipe for oven-baked parmesan with chicken is simple and does not require frying. As this chicken parmesan is baked, it is healthy, quick and easy! Cook this crispy baked chicken with Parmesan for dinner tonight, in about thirty minutes!   Ingredients 2 chicken breasts About 1 pound of chicken total 2 tablespoons olive oil 1 egg 1/2 cup parmesan cheese fresh grated 1 cup panko bread crumbs 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 1 cup marinara sauce 2 tablespoon minced parsley optional, for garnish 1 ½ cups shredded mozzarella Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all th...
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya