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

Lime wedges

Sour cream

 

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.

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