Mexican Skillet Lasagna
Mexican Skillet Lasagna is a zesty and satisfying fusion of Italian and Mexican cuisines. This dish has hatch chile cheese sausage, beans, tortilla chips, 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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