tex-mex skillet lasagna
Sometimes I get tired of our traditional lasagna. This is a good variation with a Tex-Mex flair that is quick and easy. Don't be alarmed by the long list of ingredients.....it comes together quickly.
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prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups mafalda (mini lasagna noodles), uncooked
- 16 ounces pasta sauce (2 cups jarred or homemade)
- 12 ounces salsa (1 1/2 cups)
- 1 cup water
- 1 tablespoon chili powder
- 2 cans black beans, rinsed and drained (15 oz each)
- 1 cup small curd cottage cheese
- 8 ounces softened cream cheese
- 1 1/2 cups shredded pepper jack cheese, divided
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon cumin
- 1/2 cup Parmesan cheese
- 1-2 avocados, sliced
- 1/2 pint cherry tomatoes, chopped
How To Make tex-mex skillet lasagna
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Step 1In heavy skillet, brown ground beef with onions and garlic. Drain well.
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Step 2Stir in uncooked noodles, pasta sauce, salsa, water, chili powder, and drained beans.
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Step 3Bring to a boil, then lower heat, cover skillet, and cook for 15-17 minutes until noodles are al dente, stirring every couple of minutes, making sure to scrape the bottom of the skillet.
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Step 4Meanwhile, combine cottage cheese, cream cheese, 1/2 cup Pepper Jack cheese, cilantro, and cumin in small bowl until blended.
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Step 5Spoon the cottage cheese mixture evenly over cooked mixture in skillet.
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Step 6Sprinkle with Parmesan cheese and 1 cup Pepper Jack cheese.
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Step 7Cover and cook 4 to 6 minutes until cheese is melted and mixture is hot.
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Step 8Remove from heat. Let stand 5 minutes before serving.
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Step 9Garnish with sliced avocados and chopped tomatoes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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