TINY Kitchen Mexican Lasagna
Yeah, I don’t think it’s a secret that I love Mexican food. On a recent Taco Tuesday – aka: my weekly excuse to eat a bunch of delicious flavors crammed into the cutest lil’ dough pocket – a friend and I got some amazing tacos for lunch at Choza in NYC, so I was feeling the need to mix it up when it came to dinner that night. Not that I haven’t done tacos for back-to-back meals before, but I digress.
Using many of the ingredients I would have to make homemade tacos, I instead invented a brand new – and so-easy! – version of Mexican lasagna. This dish was a major crowd pleaser (crowd = me and my hubby) and had us coming back for seconds. I hope you like it!
xo
Tessa
INGREDIENTS
2 chicken breasts, boiled and shredded
1 can black beans, drained and rinsed
1 8oz can green chiles
2 tsp cumin
½ tsp cayenne
1 tsp garlic salt
1 tsp pepper
2 cups cheddar
3 crispy corn taco shells
1 cup chunky salsa
DIRECTIONS
Preheat your oven to 425
Using spray coconut or olive oil, lightly grease a 6 cup rectangular pyrex dish or loaf pan
In a large mixing bowl, add your shredded chicken, chiles, black beans
Add your spices and 1 cup of the cheese
Add the salsa and stir all ingredients together gently to incorporate, set aside
Carefully break your corn taco shells in half at the bend, so that you have two half circle pieces
Line the bottom of your baking dish with three of the taco shell pieces
Carefully spoon about half of the chicken mixture onto the shells, spreading evenly across the pan with a spoon
Next, add another layer of the taco shells, covering the chicken mixture
Carefully spoon the rest of the chicken mixture across the taco shells
Sprinkle the top with the remaining cheese
Bake for 25 minutes, then turn the oven to broil and broil the cheese for 1 minute – watching carefully – or until cheese is bubbly and lightly browning
Enjoy!
Serves 4
