Mexican Skillet Lasagna




Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Mexican Skillet Lasagna

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 5 people


  • 1 lb. Polidori Hatch Chili Sausage
  • 1 15 oz. can Tomatoes
  • 1 4 oz. can Green chiles
  • 1 15 oz. can Black beans
  • 1/2 tsp. Chile powder
  • 1/4 tsp. Dried oregano
  • 1/2 tsp. Cumin
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 tbsp. Sour cream
  • 1 15 oz. can Enchilada sauce
  • 5 whole Corn tortillas
  • 1 1/2 cups Shredded cheese

Garnish Options

  • jalapeño, fresh tomatoes, green onions, cilantro, sour cream


  • Remove the sausage from the casing.  Run a knife along the center of the sausage lengthwise and remove the sausage, discarding the casing.
  • Heat a cast-iron skillet over medium-high heat and add the sausage, breaking into crumbles as you stir.  Heat until fully cooked through.
  • Add black beans, green chiles, canned tomatoes, 1/4 cup of the enchilada sauce and stir to combine.  Cook for 5 minutes until heated through and flavors become incorporated.
  • Dollop sour cream over the skillet and gently swirl into the meat and bean mixture.
  • Meanwhile, stack 5 corn tortillas and cut them into thirds.
  • Layer the tortillas over the mixture, then evenly cover with the enchilada sauce.  Top with grated cheese.
  • Place the skillet into the oven under the broiler for about 4-5 minutes until the cheese is melted.
  • Top with your choice of garnishes and enjoy.
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