Thursday, December 6, 2012

Mexican Lasagna

  Let me just give a shout out to all Mexican food lovers out there; this dish is definitely for you!
3 layers of noodles with chicken, cheese, peppers, black beans, corn and salsa.  One of our family's go to meals.

Mexican Lasagna
Menu Managed Original

2 c. cooked chicken, cubed or shredded
1 c. diced red onion 
2 jalapenos, seeds and ribs removed, minced
1 bell pepper, chopped
1 can black beans, rinsed and drained
1 can corn
1 can diced tomatoes
4 tsp. minced garlic
3 tsp. cumin
1 1/2 tsp. chili powder
1 c. salsa
large handful cilantro, chopped
1 1/4 c. shredded cheddar cheese
1 1/4 c. shredded pepperjack cheese
8 lasagna noodles, cooked
sour cream and green onions for garnish

Combine onions, peppers and garlic in a skillet and heat until veggies are crisp-tender.
Add chicken, black beans, tomatoes, salsa, corn, chili powder and cumin, and stir to combine.
Stir in cilantro and remove from heat.

Spread 1/3 of the mixture in the bottom of a greased 9x13" baking dish.
Top with 4 noodles.
Top noodles with another 1/3 sauce mixture, and sprinkle half of the cheese on top.
Add remaining noodles.
Top with remaining sauce and cheese.

Bake at 350 for 30 minutes.
Top pieces with a dollop of sour cream and green onions.


  1. This looks amazing. I make one like it, but instead of noodle (which you don't mention in the ingredients, I use corn tortillas.

  2. I make a dish like this, but use tortillas in place of noodles (BTW you don't mention them in your ingredients)