Friday, March 24, 2017

Creamy Green Chile Mexican Lasagna



 We made it to Friday which means I'm ready for some comfort food! Ever since I got home from my Mexican vacation, I've been craving these flavors. The creamy beef and green chile filling in this dish pairs perfectly with the crisp corn tortillas and spicy pepper jack cheese. Feel free to add more garnishes as you see fit - for example, this would also be great with a dollop of sour cream and a splash of hot sauce. YUM.



1. Preheat oven to 375. 
2. Brown the ground beef in a large skillet. Drain and transfer to a mixing bowl. 


3. Add the cream cheese, green chiles, chili powder, cumin, garlic powder, salt and cilantro and stir to combine. 


4. Spread half of the beef mixture onto the bottom of an 8x8 baking dish. Top with four tortillas, half the tomatoes and 1/2 cup cheese. Top with the remaining beef and tomatoes and 1/2 cup cheese. Finish with the last four tortillas and the remaining cheese. Wrap the pan with foil (that has been slightly coated with cooking spray so the cheese doesn't stick) and bake for 20 minutes. Remove the foil and bake for 15 minutes longer. 





5. Allow the lasagna to sit for 10 minutes, then slice. Garnish with avocado and serve.





Creamy Green Chile Mexican Lasagna
Serves 4

All you need:
1 pound lean ground beef
8 oz. cream cheese 
2 (4 oz.) cans diced green chiles, drained
1 teaspoon chili powder 
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1 small bunch cilantro, chopped
2 small tomatoes, diced 
1 1/2 cups freshly grated pepper jack cheese
8 (6-inch) corn tortillas
Cubed avocado, for garnish 

All you do:
1. Preheat oven to 375. 
2. Brown the ground beef in a large skillet. Drain and transfer to a mixing bowl. 
3. Add the cream cheese, green chiles, chili powder, cumin, garlic powder, salt and cilantro and stir to combine. 
4. Spread half of the beef mixture onto the bottom of an 8x8 baking dish. Top with four tortillas, half the tomatoes and 1/2 cup cheese. Top with the remaining beef and tomatoes and 1/2 cup cheese. Finish with the last four tortillas and the remaining cheese. Wrap the pan with foil (that has been slightly coated with cooking spray so the cheese doesn't stick) and bake for 20 minutes. Remove the foil and bake for 15 minutes longer. 
5. Allow the lasagna to sit for 10 minutes, then slice. Garnish with avocado and serve. 
 

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