I had forgotten about this recipe until it came up at dinner with friends last weekend. Aaron reminded me how much he likes it (and it’s one of my favorites too), so when I was thinking of what to make for dinner last week this came to mind. This dish is more of a method than a recipe. You can change it easily to satisfy your favorite Mexican combinations. It’s a fun way to jazz up Mexican night and is great as leftovers. It makes a ton!
- 1 lb. ground chicken (or beef or turkey)
- Taco seasoning, to taste (I started using my own homemade taco seasoning because the packaged stuff is full of weird ingredients, very few of which are actually spices. I will post the recipe soon…)
- Small yellow onion, diced
- 1 can black beans, drained and rinsed
- 1/2 can of corn, drained and rinsed
- 1 container of fresh salsa (the kind in the refrigerated section, not the jarred stuff)
- 1 can tomatoes and diced green chilis (Rotel), drained
- 1/2 cup cilantro
- 1 1/2 cup shredded pepper jack cheese
- Avocado and sour cream (optional)
- Heat a teaspoon of olive oil in a medium pan. Cook the ground chicken and diced onions until the chicken is no longer pink. Stir the taco seasoning into the meat mixture. Set aside. Combine the salsa and can of Rotel tomatoes in a small bowl.
- Begin assembling the lasagna by greasing/buttering a deep 9×13 casserole dish. Add about 1/4 cup of salsa to the bottom of the dish. Place an even layer of tortillas on top of the salsa. Next spread 1/3 of the meat mixture over the tortillas. Followed by 1/3 of the salsa mixture, 1/3 of the blacks beans and corn, 1/3 of the cilantro and 1/3 of the pepper jack cheese. Repeat these layers two more times, ending with the shredded cheese.
- Cover with aluminum foil. Bake in a preheated 375 degree oven for 25-30 minutes until heated through. Let rest for five minutes before cutting. Serve with sliced avocado and sour cream if desired.
Makes 8 large servings or 10 smaller servings.