Brandon’s Mexican lasagna

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Mexican lasagna, but mostly cheap Prosecco (my focus is clearly…on point) 

Ingredients:

  • 3 tortillas
  • 1 cup salsa
  • 2 chicken breasts
  • 1 1/2 cup corn (drained)
  • 1 cup sautéd peppers (we did yellow and red because I’m convinced green is just gross)
  • 1 can refried beans
  • 2 cups Mexican blend cheese
  • 3 T of your favorite taco seasoning (we used chili powder, cumin, garlic powder, paprika, onion powder, 1 T cornstarch, sea salt, and black pepper). If you use a taco seasoning packet, don’t add anymore liquid.
  • 1 cup chicken stock

The How To:

  1. About one hour in advance: Using an Instant Pot, place chicken and 1 cup chicken stock in at high pressure for 15 minutes. Use the natural release setting. Once released, pull and shred and add taco seasoning blend. Let sit in the juices until you’re ready to make the lasagna.
  2. Sauté the peppers and corn until warm. Add chicken and its juices.
  3. Preheat oven to 400 degrees.
  4. In a small 9×9 pan, layer 1/3 cup salsa, then 1 tortilla, then 1/3 of your shredded chicken, pepper, and corn mix, then 1/3 of your can of refried beans, then 3/4 cup cheese. Repeat three times and ensure cheese is your top layer.
  5. Bake for 25 minutes.

So, what’s it cost?

  • 3 tortillas: $.37
  • 1 cup salsa: $.50
  • 2 chicken breasts: $1.20
  • 1 1/2 cup corn (drained): $.50
  • 1 cup sautéd peppers (we did yellow and red because I’m convinced green is just gross): $1.00
  • 1 can refried beans: $.80
  • 2 cups Mexican blend cheese: $2.14
  • 3 T of your favorite taco seasoning (we used chili powder, cumin, garlic powder, paprika, onion powder, sea salt, and black pepper). Yes, you can use a taco seasoning packet. No, don’t add anymore liquid.
  • 1 cup chicken stock: homemade from last chicken

Total cost $6.51, or $2.17/person

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