Mexican Skillet Lasagna
Mexican Skillet Lasagna is a zesty and satisfying fusion of Italian and Mexican cuisines. This dish layers lasagna noodles with seasoned ground beef, spicy salsa, and plenty of cheese, creating a comforting and flavorful one-pan meal with a south-of-the-border twist.
Made with:
Chorizo
Chorizo
15 minutes
30 minutes
45 minutes
Ingredients:
- 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
Directions:
- 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.
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
Mexican Skillet Lasagna is a zesty and satisfying fusion of Italian and Mexican cuisines. This dish layers lasagna noodles with seasoned ground beef, spicy salsa, and plenty of cheese, creating a comforting and flavorful one-pan meal with a south-of-the-border twist.
Made with:
Chorizo
Chorizo
15 minutes
30 minutes
45 minutes
Ingredients:
- 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
Directions:
- 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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