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Mexican Skillet Lasagna

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

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

Instructions
 

  • 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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