Meal Maker Challenge – Mexican Lasagna

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Welcome to the first week of the H-E-B and ConAgra Meal Maker Challenge! This 5 week virtual blogger challenge will be done Iron Chef style with a featured ingredient, limited time and judging…by you! To vote go to H-E-B Meals. By participating, there’s an opportunity for you to win too!

Week 1 features the H-E-B Cantina salsa. I love salsa so the opportunity to try a new one was exciting. There are several varieties, they come in a glass jar and cost $3 a piece. I couldn’t decide so I bought two different ones, Smoky Citrus and Roasted. Both were nice but are a bit spicy so beware.

On to the recipe…Lasagna.mexican lasagna 2

I know not what you typically think of as a dish with salsa but let me tell you, it’s perfect! The idea was born out of a couples cooking class we took for my 29th birthday this year. Cooking on my birthday, must be a blogger thing! Living Social hosted the event which was BYOB (always good) and had several ladies from a local food truck. We made appetizers on a chip, salad with fabulous cilantro dressing, Mexican lasagna for 2 and banana custard.   Let me tell you it was fabulous. Now this recipe is a bit different from what we had but the initial experience was so surprising and fabulous that I had to make it again. When the salsa came up as one of the ingredients, I knew what I was going to do…

Voila! Mexican Lasagna that’s perfect for the weeknight and great as leftovers. Enjoy!

mexican lasagna ingredients

Ingredients:

9 lasagna noodles, par boiled

1 lb. chorizo

1 can refried black beans, used Central Market Organic Refried Black Beans with Roasted Red Jalapeno Peppers

1 ½ jars H-E-B Cantina Salsa

1 – 8 oz. package shredded cheese, used Mexican Blend

Cilantro, optional

Instructions:

  1. Heat oven to 375 degrees.
  2. Cook chorizo for about 5 minutes in a skillet. Remove meat and add refried beans and a ¼ cup of water. Stir until completely incorporated. Or to make life easier, add beans to meat and stir together.
  3. Spray a 9 x 13 pan with Pam.
  4. Add a few tbsp. of salsa into bottom. Spread evenly and then cover with 3 lasagna noodles.mexican lassagna salsa noodle
  5. Add a layer of beans followed by a layer of chorizo, salsa and then cheese.mexican lasagna meat
  6. Repeat.
  7. Add noodles on top, any remaining chorizo then cover in salsa and sprinkle with cheese.Mexican lasagna pre bake
  8. Cover with foil and cook for 30 minutes. Remove foil for last 5 minutes to brown cheese.mexican lasagna baked
  9. Enjoy!mexican lasagna finish

 

Active time – 20 minutes

Cook time – 30 minutes

Servings: 6

**HEB and Con-Agra has provided compensation for this post. All opinions, recipes and photos are my own.

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1 comment

  1. Jacqueline Boyd August 6, 2013 at 2:56 pm Reply

    This recipe looks yummy – can’t wait to try it tomorrow after I buy the salsa at HEB!

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