Happy Thursday Y’all! It’s been a rainy few days here in my part of Texas! It was finally nice to see the sun yesterday! 😀 Texas, bless your heart and your moody weather! 😀 Anyhoo! I’m excited to share this home run with bases loaded that occurred last night! Poblano and Beef Tex Mex Lasagna! OH MY GOODNESS it’s DELICIOUS!!! I just had the left overs for lunch a few minutes ago…and it’s even better than it was last night!! 😀 It’s addicting and it’s hard to turn down seconds.
This was definitely one of those “how do I use what’s in the pantry” recipes. I’m sure there are some guys and gals out there that know exactly what I’m talking about! 🙂 Anyways this dish went above and beyond my expectations and it will definitely make a regular appearance in our kitchen from now on.
It’s got corn, meat, black beans, poblano peppers, cream cheese, and green chiles layered in between corn tortillas with red enchilada sauce! Yum!!! This bad boy would be great for pot luck dinners! The poblanos are so rich and tender!
The best part? It’s really easy. The only “hard” part is to roast the poblano peppers for 30 minutes, but you could easily replace those with roasted whole green chiles from a can if your in a hurry.
Poblano and Beef Tex Mex Lasagna
- Can of Black Beans, drained
- Can of Sweet Corn, drained
- Can of Green Chiles, diced
- 2 Cans of Red Enchilada Sauce
- Can of Tomatoes with Green Chiles, drained
- 1 lb of Ground Beef
- 1 Yellow Onion, diced
- 1 Cup Shard Cheddar, shredded
- 1 8 oz Package of Reduced Fat Cream Cheese
- 1 Packet Taco Seasoning
- 4 Large Poblano Peppers
- 20 Yellow Corn Tortillas
- Roast the peppers in a jelly pan in your oven at 400*F for 30 minutes. (deseed after it cools and remove stem and outer skin)
- Cook the onion in a large skillet until softened.
- Add in meat and taco seasoning to brown.
- Add cream cheese, green chiles, and tomatoes. Mix together.
- In a large glass casserole dish pour half a can of enchilada sauce in the bottom to coat.
- Place 4-5 tortillas on the dish.
- Drain the black beans and then layer into the dish.
- Use half of the meat to create the next layer in the dish.
- Place the peppers in the dish for the next layer.
- Add another layer of tortillas.
- Add the other half of the 1st can enchilada sauce.
- Drain the corn and then layer into dish.
- Add the last half of the meat.
- Add a final layer of tortillas.
- Add 1/2-1 can of enchilada sauce. Be careful not to over flow, only put what fits.
- Add the cheddar on top.
- Bake on 400*F for 22 minutes until cheese is melted on top.
All photos are property of Katy from https://redbirdrecipes.com/