1. Preheat oven to 375.
2. Brown the ground beef in a large skillet. Drain and transfer to a mixing bowl.
3. Add the cream cheese, green chiles, chili powder, cumin, garlic powder, salt and cilantro and stir to combine.
4.
Spread half of the beef mixture onto the bottom of an 8×8 baking dish.
Top with four tortillas, half the tomatoes and 1/2 cup cheese. Top with
the remaining beef and tomatoes and 1/2 cup cheese. Finish with the last
four tortillas and the remaining cheese. Wrap the pan with foil (that
has been slightly coated with cooking spray so the cheese doesn’t stick)
and bake for 20 minutes. Remove the foil and bake for 15 minutes
longer.
5. Allow the lasagna to sit for 10 minutes, then slice. Garnish with avocado and serve.
Creamy Green Chile Mexican Lasagna
Serves 4
All you need:
1 pound lean ground beef
8 oz. cream cheese
2 (4 oz.) cans diced green chiles, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1 small bunch cilantro, chopped
2 small tomatoes, diced
1 1/2 cups freshly grated pepper jack cheese
8 (6-inch) corn tortillas
Cubed avocado, for garnish
All you do:
1. Preheat oven to 375.
2. Brown the ground beef in a large skillet. Drain and transfer to a mixing bowl.
3. Add the cream cheese, green chiles, chili powder, cumin, garlic powder, salt and cilantro and stir to combine.
4. Spread half of the beef mixture onto the bottom of an 8×8 baking dish. Top with four tortillas, half the tomatoes and 1/2 cup cheese. Top with the remaining beef and tomatoes and 1/2 cup cheese. Finish with the last four tortillas and the remaining cheese. Wrap the pan with foil (that has been slightly coated with cooking spray so the cheese doesn’t stick) and bake for 20 minutes. Remove the foil and bake for 15 minutes longer.
5. Allow the lasagna to sit for 10 minutes, then slice. Garnish with avocado and serve.