Spice up your festivities with this zesty lasagna. Enjoy this south of the border chorizo favorite!
Mexican Lasagna
Chorizo
|
Prep
25 Min
|
Cook 1 Hr
5 Min
5 Min
Facebook
Twitter
Pinterest
Print
Facebook
Twitter
Pinterest
Print
Ingredients
Directions
Ingredients
people
- 2 lbs. of Kiolbassa Chorizo Mexican Style Sausage
- 2 cups of fresh pico de gallo
- 1 pkg. flour tortillas
- 4 cups (16 oz.) shredded cheese
- 1 bunch of green onions
- chopped
- 1 packet of taco seasoning
- 1 can of whole kernel corn
- drained
- 1 can of black beans
- drained
Optional Ingredients
- 1 can of sliced olives
- drained
- 1 medium tomato
- chopped
- 2 cups (16 oz.) of sour cream
Products used in recipe
Directions
- Preheat oven to 350°
- Remove chorizo from the casing and cook in a large skillet over medium high heat until done; drain and set aside
- In the same skillet, add beans, corn and pico de gallo. Stir until fragrant, then sauté with chorizo
- Add taco seasoning to the pan. Cook for 2 minutes
- In a 13x9” baking dish, layer a third of the tortillas, chorizo and 1 cup of shredded cheese. Repeat layers twice
- Cover with foil and bake for 1 hour or until heated through
- If desired, top with sour cream, olives, onions, tomatoes and remaining cheese
- Bake, uncovered, for an additional 5 minutes
- Let stand 10-15 minutes before slicing and serving with a spatula. Enjoy!
Products used in recipe
