TORTILLA LASAGNA RECIPES

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BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - HOW TO ...



Best Slow-Cooker Chicken Tortilla Soup Recipe - How to ... image

This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!

Provided by Lindsay Funston

Categories     gluten-free    low-cost    Cinco de Mayo    easy chicken    weeknight meals    winter    poultry    soup

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 18

1 lb.

boneless skinless chicken breasts

1

(15-oz.) can black beans, rinsed

1 c.

frozen corn

2

bell peppers, chopped

1

white onion, chopped

1

(15-oz.) can fire-roasted tomatoes

1/4 c.

freshly chopped cilantro, plus more for garnish

3

cloves garlic, minced

1 tbsp.

ground cumin

1 tbsp.

chili powder

1 tsp.

kosher salt

2 c.

low-sodium chicken broth

1 c.

shredded Monterey jack

1 tbsp.

extra-virgin olive oil

3

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

Steps:

  • In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Nutrition Facts : Calories 420 calories

TEX-MEX LASAGNA RECIPE - PILLSBURY.COM



Tex-Mex Lasagna Recipe - Pillsbury.com image

Beef, Progresso™ black beans and Old El Paso™ salsa come together in this cheesy lasagna - a scrumptious Tex-Mex dinner. Make ahead and freeze!

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

1 1/2 lb ground beef round
1 teaspoon finely chopped garlic
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded sharp Cheddar cheese (8 oz)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (10 oz) diced tomatoes with green chiles, drained
1 container (8 oz) sour cream
6 flour tortillas (10 inch)

Steps:

  • Heat oven to 425°F. Spray 3-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

Nutrition Facts : Calories 540 , CarbohydrateContent 42 g, FatContent 1 1/2 , FiberContent 5 g, ProteinContent 31 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 1350 mg

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