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.