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Mexican_Lasagna_Skillet_Polidori_Hatch_Chili_Sausage
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Mexican Skillet Lasagna

Course Main Course
Cuisine Mexican
Keyword Mexican Lasagna Skillet, Mexican Skillet Lasagna
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings
Calories
Author Eva Fry

Ingredients

  • 1 lb. Polidori Hatch Chili Sausage
  • 1 15 oz canned tomatoes
  • 1 4 oz canned green chiles
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sour cream
  • 1 15 oz enchilada sauce, canned
  • 5 corn tortillas
  • 1.5 cups shredded cheese

Garnish Options

  • jalapeno
  • fresh tomatoes
  • green onions
  • cilantro
  • sour cream

Instructions

  • Remove the sausage from the casing.  Run a knife along the center of the sausage lengthwise and remove the sausage, discarding the casing.
  • Heat a cast-iron skillet over medium-high heat and add the sausage, breaking into crumbles as you stir.  Heat until fully cooked through.
  • Add black beans, green chiles, canned tomatoes, 1/4 cup of the enchilada sauce and stir to combine.  Cook for 5 minutes until heated through and flavors become incorporated.
  • Dollop sour cream over the skillet and gently swirl into the meat and bean mixture.
  • Meanwhile, stack 5 corn tortillas and cut them into thirds.
  • Layer the tortillas over the mixture, then evenly cover with the enchilada sauce.  Top with grated cheese.
  • Place the skillet into the oven under the broiler for about 4-5 minutes until the cheese is melted.
  • Top with your choice of garnishes and enjoy.