Wednesday, January 26, 2011

Mexican Chili Lasagna

This is my favorite way to use up leftover chili. Anything with lots of monterrey jack cheese is good in my book.  

Be sure not to skip the step about cooking the tortillas.  Otherwise they will become very mushy.

Mexican Chili Lasagna

5 8-in. flour tortillas
1 1/2 c. frozen corn, defrosted
1 c. black beans, drained and rinsed
2 c. leftover chili
2-3 c. shredded white cheddar or Monterrey Jack cheese
1/2 c. cilantro leaves, chopped 
1.  In a small skillet, toast each tortilla over med-high heat until slightly scorched on one side, then flip and do the second side.
2.  Combine black beans and corn in a small bowl.
3.  In a 8x8 baking dish or 2 qt casserole dish, place 2 of the toasted tortillas in the bottom.  Then layer with 1/3 of the corn/bean mixture, 1/3 of the chili, and sprinkle with cheese. Continue layering, this time with 1 tortilla followed by the corn/beans, chili and cheese 2 more times until you top with a single tortilla.  Sprinkle with remaining cheese.
4.  Bake at 350 degrees for 20 minutes or until hot and bubbly.
5.  Garnish with chopped cilantro and serve.

source:  Rachel Ray


  1. Soooooooooooo quick and easy to make. Hubby LOVED it. I did not have leftover chili so I used 1 can of Cattle Drive chili. Also, My round baking dish is only 1 qt. so I did two layers of the filling instead of three. Last, I didn't have fresh cilantro so I topped the last tortilla with a little cheese to melt on top and it was yummy. I think it would be good with a little dallop of sour cream on individual serving as well. Def. going to make this again. Thanks,

  2. You don't have to use a round dish. An 8x8 baking dish would work just fine. Good call on the sour cream!