Beans, Main Dishes, Pasta, Recipes

Mexican Lasagna

Mexican Lasagna… this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

Mexican Lasagna... this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

Lasagna… one of my favorite dinners of all times. I don’t get people who say it’s complicated. Sure, it’s a little more involved than tossing together sauce and noodles, but all it takes is a little layering and baking and then you have an amazing cheesy comfort dish that pretty much everyone loves. Right?? Right.

Normally, I’m a regular lasagna girl. I have several lasagna recipes on my site but my go-to is my Mom’s (and Grandma’s) lasagna. I made it on Friday, actually, with a fussy baby (who didn’t sleep the night before) attached to my leg. Fun times. But sometimes you want something a little different. You still want the lasagna experience, but with a new palate of flavors. (Yes, I totally think in those terms. Please let me know I’m not alone.) Enter… MEXICAN Lasagna. All the goodness of lasagna mixed with all the goodness of taco night!

Mexican Lasagna... this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

This is an epic fusion dish that I do not make often enough. The recipe, as is written, is vegetarian–but if that’s not your thing, add some meat. Chicken, beef, chorizo… they’d all work I think! I usually have most of the ingredients in the pantry and fridge, so even though it’s (gasp) lasagna, it’s totally possible as a weeknight “what do I make for dinner” recipe. Busy weeknight WIN! Enjoy!

one year ago: Awesome Kale Salad
two years ago: Cheesy Veggie Pasta
three years ago: Chocolate Cream Filled Cupcakes
four years ago: Double Chocolate Banana Muffins
five years ago: Chocolate Zucchini Muffins
six years ago: Crock Pot Santa Fe Chicken
seven years ago: Potato Soup

Mexican Lasagna

  • Servings: 6
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from Annie’s Eats

Ingredients:

  • 1 – 15 ounce can black beans, drained and rinsed — I usually cook my black beans from scratch and use 1 1/2 cups
  • 1 1/2 cups corn kernels — fresh (usually about 3 ears) or frozen
  • 4-5 green onions, green and white parts sliced
  • 1/2 cup chopped cilantro + more to serve
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • black pepper
  • 1 – 28 ounce can crushed tomatoes
  • 9 no-boil lasagna noodles
  • 8 ounce shredded Mexican blend cheese — I’ve also used sharp cheddar, pepper jack, or monterey jack

Directions:

Preheat oven to 400 degrees F. Grease a 9×9 inch square baking dish with cooking spray.

In a large bowl, toss together black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and pepper.

Spread 1/4 of the crushed tomatoes on the bottom of the prepared pan. Top with 3 lasagna noodles. If necessary, break them to fit the pan. Spoon 1/3 of the black bean mixture over noodles, then spread with tomatoes and 1/3 of the cheese. Repeat to use up remaining ingredients: noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese.

Cover pan with foil, then bake for 35-45 minutes until noodles are fully cooked. Remove foil and bake for 3-5 minutes, until cheese is melty and golden brown.

Allow lasagna to rest for 10-15 minutes before slicing. Enjoy!

Note: I’ve also used 12 lasagna noodles and made this in a large oval serving dish. I’m sure a 9×13 dish would work as well.

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Appetizers, Recipes

Copycat Chuy’s Creamy Jalapeno Dip

This creamy, addictive jalapeno dip is famous… and for good reason! I don’t make very many copycat recipes, but I can’t get enough of this Chuy’s classic!

This creamy, addictive jalapeno dip is famous... and for good reason! I don't make very many copycat recipes, but I can't get enough of this Chuy's classic!

Can I be honest? I’ve only been to Chuy’s once… I don’t remember what I had to eat for dinner, but what I DO remember is this awesomely creamy and slightly spicy jalapeno dip. I ate my weight in tortilla chips absolutely covered in this dip, and then I slathered it all over my food. Ridiculous.

This creamy, addictive jalapeno dip is famous... and for good reason! I don't make very many copycat recipes, but I can't get enough of this Chuy's classic!

When you hear “jalapeno dip” you probably think spicy, right? But it’s really not, especially if you de-seed the jalapenos. All you have is the wonderful, creamy dip full of zesty lime and cilantro, garlic and ranch. It is to die for, like nothing you’ve ever tasted.

This creamy, addictive jalapeno dip is famous... and for good reason! I don't make very many copycat recipes, but I can't get enough of this Chuy's classic!

If you’re anything like me, you’ll want to put this dip on anything and everything. I loooove it with tortilla chips, and it’s also excellent when served with carnitas or barbacoa. I suspect it would be good with any Mexican/Tex-Mex dinner. How do I know? Because I also like eating it by the spoonful! I’m sure you will too–enjoy! 🙂

one year ago: Baked Tilapia with Coconut-Cilantro Sauce 
two years ago: Southwestern Cilantro Mac and Cheese
three years ago: Dark Chocolate Double Coconut Macaroons
four years ago: Blueberry Burgers
five years ago: Orange-Glazed Chicken Stir-Fry
six years ago: Lemony Kale Pasta

Copycat Chuy’s Creamy Jalapeno Dip

  • Servings: ~2 1/2 cups
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from Macaroni and Cheesecake

Ingredients:

  • 2 large jalapenos, deseeded and roughly chopped
  • 2 cloves minced garlic
  • 1/3 cup cilantro
  • 16 ounces sour cream
  • 1 packet ranch dressing mix (1 ounce), storebought or homemade
  • zest and juice of one lime
  • 2-4 tablespoons milk

Directions:

In a food processor, pulse together jalapenos, garlic, and cilantro until finely chopped. Add sour cream, ranch seasoning, and zest and juice of one lime. Process until smooth. Transfer to a medium bowl, then whisk in milk in one tablespoon increments until the dip is pourable.

Serve with tortilla chips, on tacos, with grilled chicken, steak, or pork, etc. The possibilities are endless! Enjoy!

Chicken, Main Dishes, Recipes

Trader Joe’s Chili Lime Chicken Burgers

A copycat version of a Trader Joe’s fave… chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don’t wanna miss!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

If you’ve ever stepped foot into Trader Joe’s, you have probably seen tons of delicious-looking treats. At Trader Joe’s, I’m always tempted to buy so many more convenience foods than I ever would in a regular grocery store. I don’t know what it is about that insanely crowded grocery store with a death trap parking lot, but everything inside sounds SO FREAKING GOOD. I mean, seriouslyyyy. Is it just me? I sure hope not.

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

One of my favorite things to get at TJ’s is their Chili Lime Chicken Burgers. Alright, I know they’re probably everyone’s favorite. Maybe that’s not true but I literally know SO many people who love them. After buying them one too many times, it’s no surprise that I sought out a homemade copycat version. Because… why not? These burgers are just as good (if not better) than their counterpart, and come together in a flash in your kitchen! Be sure to dress them up with all your favorite burger toppings–avocado is a must for me! Oh, and p.s. I suggest using non-smashed buns (don’t be like me–but I hate food waste so…yeah). ENJOY!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

one year ago: Buffalo Chicken Lettuce Wraps
two years ago: French Toast Casserole
three years ago: Tasty Mexican Lentils
four years ago: Quick Chocolate Pudding
five years ago: Alice’s Vanilla Tea-Infused Granola
six years ago: Roasted Tomato and Black Bean Soup

Trader Joe's Chili Lime Chicken Burgers

  • Servings: 4
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from Iowa Girl Eats

Ingredients:

  • 1 pound ground chicken
  • 2 green onions, sliced
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • zest and juice of half a lime
  • hamburger buns
  • avocado, tomato, lettuce, cheese, etc. for topping as desired

Directions:

In a medium bowl, combine ground chicken, green onions, red bell pepper, cilantro, garlic, red pepper flakes, and lime zest and juice. Use your hands to mix together, then divide into four equal portions. Press into patties and coat each side with nonstick spray or brush with olive oil.

Cook in a skillet, set over medium-high heat, for approximately 3-4 minutes per side until cooked through. Alternatively, you can use a George Foreman-type grill.

Serve on a bun with desired toppings.

Chicken, Main Dishes, Recipes

Annette’s Layered Chicken Enchiladas

Cheesy, bubbly layered chicken enchiladas–so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist’s Bread and Wine!

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

I’m not usually one to make recipes I find in books (unless they’re cookbooks, that is) but when I read Shauna Niequist’s Bread and Wine a couple years ago, I knew I HAD to make her friend Annette’s awesome enchilada recipe one day. And one day is here! These enchiladas were gifted to the author as a new baby meal–and having a little one myself, let me just say that I would have LOVED to receive this meal when #BabyVolde was small. What can be better then layered enchiladas and all that ooey, gooey cheese and that creamy verde sauce? Not much! I will say that we weren’t too deprived in our new parenthood exhaustion–we were the lucky recipients of many tasty meals from family and friends, and I also made a ton of freezer meals too. So we were set. But if YOU know someone having a baby soon, consider making this dish!

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

Normal enchiladas are great, but all that rolling can be sorta fussy sometimes. Though the presentation here is a little messier thanks to a few layers of sauce, cheese, chicken, and tortillas instead of neatly rolled tortillas, the taste is ALL there! One neat trick that makes this version of enchiladas different from others I’ve tried is that Annette (whoever she is) came up with GENIUS idea to dip the tortillas in warm chicken broth before layering them. This extra step helps the enchiladas get super soft but also adds a little extra flava! And can’t we all use that? 🙂

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

These enchiladas are filling and delicious… a great dish to make with love for your family or others in your life! Shauna Niequist’s whole point in her book is to embrace hospitality for the sake of love, community, and friendship–a messy hospitality of sorts. In my opinion, this recipe is the epitome of that! Hope you enjoy!

one year ago: Copycat Cinnabon Cinnamon Rolls
two years ago: Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix
three years ago: Champorado [Filipino Chocolate Rice Pudding]
four years ago: Hawaiian BBQ Pulled Chicken Sandwiches
five years ago: Hunter Fieri’s Chicken Salad
six years ago: Monkey Bars

Annette's Layered Chicken Enchiladas

  • Servings: 6
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from Bread & Wine by Shauna Niequist

Ingredients:

  • 1 cup sour cream
  • 1 – 28 ounce can green enchilada sauce
  • 2 – 4 ounce cans diced green chilies
  • 1 cup chicken broth
  • 12-15 small corn tortillas
  • 3 cups cooked, shredded chicken
  • 2 cups shredded Monterrey jack cheese
  • chopped cilantro
  • lime wedges

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking pan with cooking spray.

In a medium pot, simmer chicken broth until just warm, then remove from heat.

In a medium bowl, stir together sour cream, enchilada sauce, and green chilies to make the sauce. Spread about 1/4 of the sauce on the bottom of the baking pan. Dip tortillas in broth and layer over sauce, to completely fill the bottom of the pan. Tear tortillas if necessary. Top with half of the chicken and a third of the cheese, then repeat: sauce, tortillas in broth, chicken, cheese, sauce. Finish with tortillas in broth, sauce, and cheese.

Bake for 40-45 minutes, or until bubbly. You can broil for a minute or two at the end to make the cheese extra brown if desired. Let rest for 15 minutes before serving with cilantro and lime wedges.

Recipe can be made up to 24 hours before baking. It’s also a great meal to freeze and bake when ready to eat!

Chicken, Main Dishes, Recipes

Simple Sheet Pan Chicken Fajitas

Simple sheet pan chicken fajitas – I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

Simple sheet pan chicken fajitas - I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

Yup, hopping on the sheet pan meal train. I even have a whole Pinterest board dedicated to them. Because seriously… they are a #weeknightdinner savior.

My oven died a few weeks ago, and I was utterly devastated. Fortunately, it was just the heating element–a pretty inexpensive repair–but I did freak out quite just a bit, especially since this happened after I prepped English muffin bread dough AND lasagna so I couldn’t bake either. Bummer. But on the bright side (if there is a bright side to a non-functional oven), I salvaged the dough by making individual English muffins on the stovetop. Phew! But back to sheet pan dinners. They are the best cause they are eeeeeeeasy! I mean, seriously. Chop, cut, slice a few things, throw it on a pan with some seasonings… bake bake bake, and presto! Dinner. Kinda like a casserole, except without the weird cream ‘o soup sauce. And now I can make ALL THE sheet pan meals and casseroles I want ’cause my oven is back in action! Hooooray!

Simple sheet pan chicken fajitas - I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

My sister introduced me to this fabulous recipe over the summer, and I can’t tell you how many times I’ve made it. The fajita seasoning is absolutely mouthwatering and is full of simple seasonings you probably already have in your spice rack. The veggies come out perfectly crisp-tender, and the chicken is sizzling hot. I like to dress my fajitas with plenty of lime juice and cilantro, and not much else–maybe a little bit of sour cream or avocado if I’m feeling it. But like with most Tex-Mex recipes, everyone can customize their plate as desired. #WIN! This recipe makes great leftovers–enjoy it the first night in tortillas, the second day for lunch over Mexican rice or lettuce, and the third day in a quesadilla! Don’t be frightened by the one hour time mentioned in the recipe below. Most of it is cooking, promise! If I can make this after work with a baby in tow, so can you! 🙂

one year ago: White Bean Sriracha Dip
two years ago: Homemade Turkey Sausage Patties
three year ago: Flourless Peanut-Chocolate Cookies
four years ago: Buffalo Pretzels
five year ago: Chicken Noodle Soup
six years ago: Mediterranean Tuna Salad

Sheet Pan Fajitas

  • Servings: 8
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slightly adapted from Budget Bytes

Ingredients:

fajita seasoning

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • dash of cayenne powder – omit if you don’t want a lot of spice
  • freshly ground black pepper, to taste – I’m pretty liberal with black pepper 🙂
  • 1 tablespoon cornstarch

fajitas

  • 1 large onion – I like sweet onions or red onions
  • 4 bell peppers – I like to use a combination of colors
  • 1 1/2 pounds chicken breast
  • 3 tablespoons olive oil
  • juice of 1 lime
  • tortillas, rice, sour cream, avocado, cilantro, pico de gallo, etc. – for serving, as desired

Directions:

Preheat oven to 400 degrees F.

In a small bowl, stir together all ingredients for the fajita seasoning and set aside.

Slice the onion and bell peppers into 1/4-1/2 inch wide strips. Place on a large sheet pan [or divide between 2 9×13 baking dishes]. Cut the chicken breast into thin strips and add to sheet pan with the vegetables.

Sprinkle the seasoning over the chicken and vegetables, then drizzle the olive oil on top. Toss together [your hands are great for this!] and spread into an even layer.

Bake for 20 minutes, then stir everything and return to oven, baking for another 15-20 minutes. Sprinkle lime juice over fajitas, then serve in tortillas or over rice with sour cream, avocado, cilantro, and pico de gallo. Enjoy!

Pro Tip: Make your life easier by making this ahead! Make the seasoning, then cut chicken and veggies and put everything in a ziptop bag. Then pour the olive oil into the bag and shake. Let it marinate in the fridge up to 24 hours before baking.