Cheesy Mexican Lasagna | Mostly Homemade Mom

Cheesy Mexican Lasagna

April 26, 2016
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

Layers of shredded chicken, poblano peppers, seasonings, corn tortillas, and cheese create this amazing dinner the whole family will crave!




Oh MAN do I love a good food challenge. I mean, I'm pretty much addicted to several Food Network shows, Chopped being one of my absolute favorites. I've seen some episodes where it's professional cooks who are competing, and others with amateur home cooks. I love them all!

It's always so suspenseful to have them open up those baskets and find out those mystery ingredients. If you haven't caught the show yet, the basic premise is that three people are creating dishes to compete against one another in front of food critics who will judge their dish. The catch is that, in each round, they are given a basket of ingredients and they have to incorporate all the ingredients into their dish. Some combinations I can see, others are just WACKO! At least once an episode I learn about an ingredient I'd never heard of before. It's really interesting!





I was recently given a Chopped at Home challenge with a "basket" of ingredients to incorporate in my recipe. SO FUN! My list of ingredients were... drumroll...


Ok, ok - I know. They totally went easy on me!! I honestly had at least 5 different recipe ideas with those amazing ingredients. After discussing with my resident food critic (AKA my husband) we both decided I should go for the Cheesy Mexican Lasagna. 

Friends, this is a dinner that you MUST try! I know my photography skills have come a long way since I began this blog adventure 5 years ago, but even these cheesy photos aren't doing this lasagna justice - trust me on this one!




Cheesy Mexican Lasagna

Ingredients
  • 3 boneless, skinless chicken thighs, cooked and shredded
  • 1 1/2 cups chunky salsa
  • 15 oz black beans, drained and rinsed
  • 15 oz corn, drained
  • 1/2 cup diced poblano pepper
  • 1 oz pkg taco seasoning
  • 2 1/2 cups Sargento 4 Cheese Mexican Blend
  • 9 corn tortillas
  • sliced green onion
Cooking Directions
  1. In a large mixing bowl, combine shredded chicken, salsa, black beans, corn, pepper, and taco seasoning.
  2. Lay 3 tortillas in the bottom of a 3 quart casserole dish, overlapping as needed.
  3. Spread 1/3 of the chicken mixture over the tortillas, and then 1 cup of cheese.
  4. Repeat layers twice more, leaving the remaining 1/2 cup cheese aside. Cover dish with foil, and bake at 350 degrees for 25 minutes.
  5. Remove foil, sprinkle remaining cheese and green onion, and bake an additional 5-7 minutes or until cheese is melted. Allow to cool slightly before slicing and serving.




Slices of this amazing lasagna turned out so pretty plated, too! I served this with leftover grilled vegetables, but some Mexican rice and a side salad would go great too if you are expecting a crowd. If you're freezing, end with the cheese topping and cover. Thaw completely before heating according to baking directions above, but leave the foil on so that the cheese on top doesn't get too well done.





Sargento shredded cheese is available in 30 delicious varieties, blends, and cuts. Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. Their packages of shredded cheese range from 3.25 to 3.95 ounces for a suggested retail price of $2.69 - which is why it's one of my favorite things to pick up during my grocery shopping!

If you think you have what it takes to be a champion on Chopped, submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to NYC to compete in a televised Chopped cooking challenge where the grand prize is $10,000! Be sure to check out Sargento's website (www.sargento.com/shredded) and Pinterest page (Pinterest.com/sargento) for more yummy recipe inspiration!





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This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.


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