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Chicken Taco Lasagna with Cilantro Lime Sauce, for Cinco de Mayo!




















I'm baaaaaaaaaack! It's strange, right? You usually don't see me this often in one day. But it's for a good reason... to post some yummy Mexican recipes in celebration of Cinco de Mayo!

If you just saw my homemade taco mix, you also saw that I said I would be sharing a yummy taco lasagna recipe, which we used the taco mix in. So here it is! Brace yourselves!

The original recipe called for black beans only, and no meat. Well we are meat eaters at our house, (plus we had some chicken in the fridge to use up!) so we decided to turn this into a Chicken Taco Lasagna with Cilantro Lime Sauce. We just cut down on some of the black beans and subbed in some shredded chicken instead. But if you wanna be all vegetarian on me, then do only use the black beans. And I guess we can still be friends :)

I also used more tortillas, to make another layer. I like my lasagna to be stacked! Oh, and try to find larger sized tortillas. We used what we already had - fajita size - and it wasn't quite large enough to fully cover the lasagna. So buy a larger kind if you can!


































Chicken Taco Lasagna with Cilantro Lime Sauce
adapted from Sweet Peas and Pumpkins
  • 1 teaspoon vegetable oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 of a red bell pepper, deseeded and chopped
  • 1/2 of a green bell pepper, deseeded and chopped
  • 1 tablespoon jalapenos, chopped
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 boneless skinless chicken breast (about 1.5 cups), cooked and shredded
  • 1 cup frozen corn
  • 1 recipe of Homemade Taco Mix
  • 1/4 cup beer (I used what I had on hand - Bud Lite Lime)
  • 3/4 cup sour cream
  • 3/4 cup mayo
  • 1/2 cup chopped cilantro
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • 2 cups shredded cheddar or Mexican cheese
  • 8 flour tortillas
Preheat oven to 375 degrees.

Heat the oil in a large skillet on medium-high heat. Add the onions and cook for 5 minutes. Add garlic, bell peppers, and jalapenos. Cook for 4 minutes or until veggies are browning slightly.

Add black beans, shredded chicken, and corn and stir well. Add in the taco mix and beer. Stir and bring to a heavy simmer. Reduce to a slow simmer until beer evaporates, about 5 minutes. Remove from heat. 

In a bowl, mix the sour cream, mayo, cilantro, lime juice, and salt and pepper.

Spray a 9x13 baking dish with cooking spray, and then layer two tortillas on the bottom layer. Add 3/4 of the black beat and meat mixture. Top with 3/4 of the cilantro lime sauce and 3/4 of the cheese. Repeat two more times, creating three layers of lasagna. Top with the last two tortillas and sprinkle with cheese on top.

Bake at 375 degrees for 15 minutes, or until bubbly and cheese is melted. Let stand 10 minutes before serving.


Printable Recipe 


















We served this with some yummy Mexican Sour Cream Rice, recipe coming soon! And it definitely makes enough for leftovers!



















Linking up to:

Don't you love those cute little plates? I do! They were a gift from my future-mama-in-law, she knows my love of food blogging and picked out some adorable 'tomato' and 'pepper' appetizer plates. They are perfect for displaying small portions of food, and the peppers and tomatoes (and Spanish!) go great with the Cinco de Mayo theme. Thanks, Mama!
 
Hope you guys are having a fiesta of a good time!

Peace, and bacon grease!

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