Mexican Mosh Pit

23 Feb

Since we had a bunch of leftover red beans and ground chicken from our featured kale gumbo recipe on the site we decided to try to find another recipe including those ingredients. We ended up finding a Mexican lasagna, which, leave it to Rachel Ray to post a recipe that left us scratching our heads a little when we first read it. It definitely wasn’t what we were expecting when I started to stir all the ingredients together but it definitely turned out to be amazing! The original recipe that we tested out for dinner could easily feed four and since this is cooking for college students we decided to modify that recipe a little to make it about one to two serving sizes.

Although, one of my favorite days of the week is Thursday when we host family dinner and this recipe would be PERFECT for that! If there is one thing I learned living with 4 other girls in college is that collectively, we eat a lot of food. One of our room mates will have leftover pasta sauce, another will have steamed broccoli and a roomie might have a loaf of garlic bread. Put that all together with some noodles and bam, you’ve got yourself a nice family style meal. Some weeks we invite friends and tell them to bring over alcohol for our meal which is perfect because all you have to do is cook an appetizer and you get free alcohol out of it! One week, a friend of ours made homemade sangria and let me tell you, it was fantastic! Talk to your roomies or friends about family dinner & get that tradition rolling!

Prep time: 3 minutes

Total time: 25 minutes

Ingredients

¼ of the package of ground meat (we used chicken)

¼ cup of diced green bell peppers

2 tablespoons of diced onion

½ can of stewed tomatoes

½ can of red beans or black beans (strained & rinsed)

3 fajita sized tortillas

½ teaspoon of cumin or pepper

½ cup of Mexican shredded cheese

Pam cooking spray or olive oil

Directions

1. Use Pam to coat the frying pan and turn on the stove to medium high heat, after preheat the oven to 425 degrees.

2. Place the ground chicken, diced onions, beans, tomatoes, bell peppers and cumin in the pan. Start to mix everything together with a spatula.

3. Let the chicken cook fully, this should take about 8 minutes. While waiting, get out a baking dish (we used a glass one but ceramic dishes are fine too) and coat the dish with Pam. Place a tortilla on the bottom of the dish.

4. Once your chicken is cooked, start scooping a layer of the mixture onto the first tortilla. This will be your first layer, then cover it with a sprinkle of cheese and tortilla. Create one more layer on top of that with the mixture then sprinkle with cheese and cover with a tortilla. Top it off with some more cheese and place in the oven.

5. Wait about 8-10 minutes and take it out of the oven. The cheese is a great indicator if the lasagna is cooked, if its browned then take it out.

 

Now you have a slice of Mexican lasagna all to yourself! You can add salsa, guacamole or sour cream to your slice for additional flavor. If you are kind enough to share with your roomies & friends just double this recipe and let us know if they enjoyed it. Make sure to keep grubbin’ & check back for more family style recipes!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: