Italian
Pepper Jack Tortilla Lasagna
Prep Time: 25 min | Cook Time: 25 min | Servings: 6 | Calories: 464
Prep Time
25 min
Cook Time
25 min
Servings
6
Calories
464
We’ve fused Italian and Mexican cuisine in this recipe for delicious tortilla lasagna. It makes a satisfying and tasty meal filled with layers of zesty chorizo sausage simmered with beans, tomatoes and melting Sargento® Ultra Thin® Pepper Jack Cheese Slices. You’ll find every bite of this dish super cheesy.
Ingredients
- 1 (12 oz.) package uncooked chorizo sausage
- 1 (16 oz.) can pinto beans, drained
- 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
- 6 (6-inch) corn tortillas
- 12 slices Sargento® Ultra Thin® Pepper Jack Cheese Slices
- 1/2 cup light or regular sour cream
- 1/2 cup chopped cilantro or green onions
Directions
- Remove chorizo from casings. Cook chorizo in a large saucepan over medium heat until cooked through, about 5 minutes; pour off drippings. Add beans and tomatoes; bring to a simmer and remove from heat.
- Coat an 8-or 9-inch square baking dish with cooking spray. Spoon 1-1/4 cups of the bean mixture over bottom of dish; top with 4 slices cheese and 3 of the tortillas, tearing to fit into an even layer. Repeat layering once. Spread remaining bean mixture over all; cover with foil.
- Bake in a preheated 375°F 25 minutes or until heated through. Top with remaining 4 slices cheese. Let stand 5 minutes. Serve topped with sour cream and cilantro.
I saw this recipe suggested on a package of pepper jack cheese I bought and decided to try it. It was absolutely fantastic. I would highly recommend it if you like Mexican style dishes. Has a little kick to it, but not too much. Thanks!