LEFTOVER MEXICAN CHILI LASAGNA
8 cups leftover chili (see great recipes on the blog!!)
6, 10” flour or corn tortillas (or several smaller tortillas – enough to cover a 9” x 13” pan for 3 layers)
2 large Vidalia or sweet onions, chopped fine, about 2-3 cups
3 cups rice and beans (recipe below – leftover works here too)
6 cups shredded cheddar or cheddar jack cheese
2 tablespoons cilantro, chopped
Rice and Beans
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups cooked white rice
1, 15 ounce can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend
½ teaspoon salt
2 tablespoons fresh lime juice
⅓ cup cilantro leaves, rough chopped
Preheat oven to 375 degrees.
Spread about ½ cup of the leftover chili in the bottom of a 9” x 13” baking dish. Place 2 tortillas, slightly overlapping, to cover the bottom of the pan (or several smaller tortillas to cover).
Spread about 3 cups of chili over the top of the tortillas followed by ⅓ of the chopped onions, and half of the rice and beans. Top this with 2 cups of the shredded cheese. Then, repeat these layers one more time.
Top the second layer with the remaining 2 tortillas and spread the remaining 1 ½ cups (approx.) over the top layer of tortillas followed by the remaining 2 cups of cheese and sprinkle the remaining raw onions over the top.
Bake for 40-45 minutes until browned and bubbly. Check at 30 minutes to see if the cheese is getting very brown and cover with foil if so.
Let the lasagna rest for 15-20 minutes to set. Cut into squares and garnish with cilantro and a dollop of sour cream
Rice and Beans
Heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes. Add the rice, beans, cumin, Cajun spice, salt, lime juice, and cilantro to the pan and stir to coat. Cook for 3 more minutes, stirring frequently.