Mexican Lasagna

7 more weeeeekksss! When I graduated college I thought for sure I was done with homework for a little while. But of course this training program makes me do a TON of book work...cannot wait to get this training done and really get into the meat and potatoes of my job. But, luckily the one thing that hasn't changed is lots of good food. Not only do we make good food, but living in a new town I get to try a whole bunch of new restaurants. Today I'm going to partake in some Irish Fare at J.K. O'Donnells to celebrate my birthday...29....ugghhh the roaring twenties are almost over :(

Speaking of making good food, my wife hit another home run with this delicious casserole. We love our Mexican food and this is definitely one of my favorites. Layers of tortillas and chicken gooey goodness! Definitely give it and try and let me know what you think in the comments below :)

Mexican Lasagna

Prep time: 20 min | Cook time: 15 min | Total time: 35 min | Yield: 6-10 servings

Ingredients

• 3 Tbsp Extra-virgin olive oil
• 2 Lbs Chicken breast, shredded
• 2 Tbsp Chili powder
• 2 tsp ground cumin
• 1/2 Red onion, chopped
• 1 Can black beans (15 oz), drained
• 1 cup Medium heat taco sauce
• 1 cup Frozen corn kernels
• To taste Salt
• 6 Flour tortillas (8 inch)
• 2 1/2 cups Cheddar or pepper jack, shredded
• 2 Scallions, finely chopped

Cooking Directions

1. Preheat the oven to 425 F
2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add red onion and saute until soften. Add in the shredded chicken, chili powder, ground cumin, and taco sauce, toss to combine. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
3. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

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Pizza Casserole

How are you all doing? I feel like such a bad blogger, but with my new job I've been working so much and then coming home to work on my training books. Then on top of it all I'll be spending 4 weeks in St. Paul, MN which is also apart of my training. But, I've been doing my best to create posts and keep connected with everybody! Hopefully in May once I get officially aligned into my position my schedule will be a little more solidified...because right now my schedule isn't really up to me. 

One of my favorite meals growing up was pizza casserole. Being the pizza connoisseur I am, anything pizza is perfectly fine in my book! Just like most casseroles, this is incredibly easy dish to throw together and like a lot of pasta dishes definitely wouldn't hurt being made the day before and reheated to meld all of those wonderful flavors together. This is an incredibly satisfying dish that I am sure will pick you up after this incredibly depressing winter weather we are experiencing! Spring can't come fast enough!

Pizza Casserole

Prep time: 15 min | Cook time: 40 min | Total time: 1 hour | Yield: 8-10 servings

Ingredients

• 1 Can tomato sauce (29 ounces)
• 1 Can tomato paste (12 ounces)
• 2 Tbsp Italian seasoning
• 3 tsp Garlic powder
• 1 Red pepper, diced
• 1 lbs Italian sausage, loose
• 1 lbs Rotini pasta
• 1/2-1 lbs Sliced pepperoni
• 1 lbs Shredded mozzarella
• 6 Tbsp Parmesan cheese, grated

Cooking Directions

1. In a medium bowl, whisk together the tomato sauce, tomato paste, Italian seasoning, and garlic powder.
2. In a large saute pan with lid, cook sausage until cooked through and brown. Add in red pepper and cook until softened. Add in the tomato sauce mixture, cover and reduce to a simmer.
3. In salted water cook the pasta according to package directions. Drain and set aside.
4. Preheat oven to 375F
5. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat the bottom.
6. 1st layer - 1/2 pasta, 1/2 remaining sauce, 1/2 lbs mozzarella cheese, 3 Tbsp of Parmesan cheese, and then cover in sliced pepperoni.
7. 2nd Layer - remaining pasta, remaining sauce, remaining mozzarella cheese, remaining Parmesan, and then top with sliced pepperoni
8. Place casserole in oven and bake for 40 min. Let set for 10 min before serving.

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