This meal started with this recipe for Mexican Slaw. A friend had made it on retreat and I loved it. I had made it for something–I can’t remember what now, but there were leftovers, so I decided to invent something to go with it.
Over the years, I have read and tried many recipes for “Mexican Lasagna.” I’ve even liked some. But on this night, I had to work with what I had on hand.
- Chicken (a pound or so)
- 1 14-15 oz can corn, drained
- 1 14-15 oz can diced tomatoes with chili seasoning
- 1 14-15 oz can seasoned chili beans, drained BUT NOT RINSED
- 1 envelope taco seasoning
- 2 8″tortillas
- 8 oz shredded Mexican Cheese blend
The first thing I did was preheat my oven to 350F.
Then I sprinkled the chicken with about a tablespoon and a half of the taco seasoning and cooked it in a frying pan.
While the chicken cooked, I drained the can of corn. I mixed the corn with the can of chili-seasoned diced tomatoes (something my supermarket sells). Then I drained the can chili-seasoned beans–I think they’re pinto beans with chili seasoning. The key here is to drain BUT DO NOT RINSE. I almost always rinse canned beans, but not in this case. I added the beans to the corn and tomatoes, then added the rest of the taco seasoning packet.
Once the chicken was done, I shredded it with two forks and added it to the vegetable mixture.
I sprayed a square glass baking dish with cooking spray, then laid in an 8″ toritilla.
I topped the tortilla with half the veggie-chicken mixture, then covered with half of the shredded cheese, then repeated the process.
Bake in the 350F oven for thirty minutes or until heated through and the cheese has melted. Let it sit for 5-10 minutes, then cut into 9 squares (I have a large pizza cutter I use for this).
Serve with the slaw.