This is one of those recipes that I totally made up with what I had in the freezer and pantry. I desperately needed to go grocery shopping and I was in no mood to run to the store. 

So when I do grocery shop I typically try to buy some extra things to keep in my pantry and freezer for moments like this. These items usually include canned diced tomatoes, jarred salsa, a variety of beans and some type of ground meat in my freezer. That’s a great base to whip up something!

This Mexican Lasagna is super easy to make! You can make it ahead of time and reheat for dinner. It also makes a great left over lunch!

Mexican Lasagna

2015-01-31 08:54:06

Serves 6

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Nutrition Facts

Serving Size

323g

Amount Per Serving

Calories 365

Calories from Fat 143

% Daily Value *

Total Fat 16g

25%

Saturated Fat 7g

33%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 101mg

34%

Sodium 783mg

33%

Total Carbohydrates 28g

9%

Dietary Fiber 8g

33%

Sugars 5g

Protein 30g

Vitamin A

41%

Vitamin C

58%

Calcium

22%

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 pound ground chicken
2. 2 tablespoons chili powder
3. 2 teaspoons ground cumin
4. 1/2 onion, diced
5. 1 red pepper, diced
6. 1 15 ounce can of black beans, drained and rinsed
7. 1 15 ounce can of diced tomatoes
8. 1 16 ounce jar of salsa
9. 1 cup cheddar cheese, shredded
10. 1 package of 8 count 8 inch soft tortillas
11. Green onions, chopped

Instructions

1. Preheat oven to 375 degrees. Lightly grease a casserole dish and set aside.
2. In a large skillet add ground chicken and cook until no longer pink. Add chili powder and cumin.
3. Add diced onions and peppers and saute for another 3 minutes.
4. Add black beans, diced tomatoes and 3/4 of the jar of salsa to skillet and mix to combine. Simmer for 5 minutes.
5. Meanwhile, cut tortilla in halves or quarters. Spread a small amount of salsa on bottom of casserole dish. Add one layer of cut tortillas and then layer some of the chicken mixture and some cheese. Repeat layers until casserole dish is filled.
6. Top with leftover salsa and cheese. Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5 minutes until cheese starts to brown and bubble.
7. Top with chopped green onions and your favorite toppings.

By Kim's Healthy Eats

Kim's Healthy Eats http://www.kimshealthyeats.com/