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Southwestern Grilled Lasagna

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Name

Lisa Keating

Blog Name

Encino Mom
0

Southwestern Grilled Lasagna

Carne Deshebrada, Frijoles Refritos

Layered casserole to cook on the grill

Serves 4

15 Minutes

35 Minutes

  • 2 Flour tortillas
  • 1 Cup Del Real Frijoles Refritos
  • 2 Cups Del Real Carne Deshebrada
  • 1 Cup Chopped tomatoes
  • 1/2 Cup Chopped red pepper
  • 1/4 Cup Sliced green onion
  • 1 Cup Red Chile Sause (Enchilada Sauce)
  • 1/2 Cup Chopped fresh cilantro
  • 1 1/2 Cups Shredded Cheddar cheese
  • 1 Box Corn bread Mix
  • 1 Egg
  • 1/3 Cup Milk
  • Optional:
  • 1 Avocado, sliced
  • 3/4 Cup Sour cream
  • Fresh cilantro for garnish

Assemble ingredients. Cover the bottom of a cast iron casserole dish with tortillas. Layer Frijoles, Carne Deshebrada, 1/2 of Chile sauce, 1/2 of cheese, chopped tomatoes, red pepper, green onion, cilantro, the rest of the Chile sauce and the rest of the cheese except for one Tablespoon to top the casserole. Set aside. In a small bowl stir corn bread mix with egg and milk according to package directions. Batter will be somewhat course, do not over stir. Spoon the corn bread mixture over the assembled casserole ingredients. Smooth with spatula. Cover completely making sure to seal the edges with the corn bread batter. Sprinkle remaining cheese on top. Cover dish and bake on the grill covered, or in the oven at 350° until heated through and batter has baked to a light golden crust. Serve with extra beans, avocados slices and sour cream on the side.