Wednesday, February 10, 2010

Mexican Lasagna Casserole

If I had a sparkler, I’d be waving it.  Our weekly conference call ended on time…in fact, it ended early! Yay!  So I actually managed to step away from my desk by 5:30 without leaving any stressful loose ends today. 

I celebrated with a hot shower.  Lovely!

Then headed downstairs to make dinner. 

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Inspired by the Eat Shrink & Be Merry recipe for No Way Jose! but modified to suit what we had on hand.  It turned out pretty good…could have been a bit spicier, maybe a bit thicker (but I bet the leftovers are perfect) and I would have liked to have used black beans but FH isn’t a fan.

Mexican Lasagna Casserole

Ingredients:

  • 2 boneless skinless chicken breasts, grilled and shredded(could use ground turkey or chicken)
  • 1 tsp olive or veggie oil
  • 1 cup diced red peppers
  • 1 cup diced red onions
  • 2 cloves garlic, minced
  • 1 large can diced tomatoes, drained
  • 1 cup navy beans, drained and rinsed
  • 1/2 cup corn
  • 1 small can green chilis
  • 1 cup salsa
  • 1 tsp cumin
  • 2 tsp chili powder
  • salt & pepper
  • 3 large whole grain tortillas
  • 2 cups shredded mozza (it’s what we had on hand)
  • 3 chopped green onions

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Directions:

  • Preheat oven to 375 degrees.
  • Heat olive oil in large non-stick skillet over med-high heat.  Sautee peppers, onions and garlic with salt & pepper to taste.  About 3 minutes, until starting to soften.

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  • Add chicken, beans, corn, half the tomatoes, half the chilis, cumin and chili powder.  Stir and cook approx. 3 minutes until combined and simmering.  Add remaining tomatoes, chilis and salsa.  Bring to bubble for about 1 minute, then reduce heat to minimum and let simmer until juices reduce.

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  • Meanwhile, spray 9 inch round casserole dish with non-stick spray.  Trim tortillas to fit if necessary. 
  • Layer 1/3 of filling, 1/4 of cheese, then tortilla.  Repeat x2. Finally, top with last 1/4 of cheese and green onions.

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  • Cover and bake for 30-35 minutes.  Remove cover and bake 10 minutes more.  Let stand 10 minutes before cutting to serve.
  • Makes 6 servings.

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I topped mine with some quickie homemade guacamole

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Avocado, lime juice, salt, cumin & a few of the green chilis.

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I did thaw out this VitaTop for dessert but have been sitting here for a couple of hours readings blogs and watching TV (yup, still loving the grown up Dawson on Mercy) and I’m still full from dinner so I think dessert will be breakfast.  :)

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Mr. Stoopy says you should enter Last Night’s Leftovers’ giveaway for Quicken Cash Manager.  I say that my cat is giving away my chances to win.  But I guess I’ll forgive him.

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6 comments:

Shari said...

Ooh this recipe looks really good! I'm gonna have to write this down!

Shrinking Jen said...

That looks so good! I will definitely be trying it one day! I love Mexican food!

JavaChick said...

Mr. Stoopy is a very handsome cat. And dinner looks good too. :)

Jessica said...

Yummy... looks very fabulous!!

Love the kitty cat too!!

Liane said...

I love the Eat, Shrink and be Merry cookbook! I end up adapting the recipes, but I've never had an epic fail, ever.
I've never made this recipe but I should!

Jess said...

mmmm! That looks YUMMY!