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.
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1lb.Polidori Hatch Chili Sausage
115 oz. canTomatoes
14 oz. canGreen chiles
115 oz. canBlack beans
115 oz. canEnchilada sauce
1 1/2cupsShredded cheese
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.