- 1 lb. ground chuck
- 1 small green bell pepper, seeded, diced
- ½ lb. of ground chorizo sausage
- 1 packet of taco seasoning (low sodium)
- 1 medium yellow onion, diced
- 1 (8oz) can of tomato sauce
- 2 large garlic cloves, minced
- 2 small Roma tomatoes, diced
- ½ cup sliced black olives, drained
- 1 can pinto beans, rinsed, and drained
- 1-2 dashes of Frank’s buffalo wing sauce
- 2 green onions, sliced thinly
- 1 cup Monterey jack cheese, shredded
- 3 cups sharp yellow cheddar, shredded
- 1 teaspoon ground cumin
- Salt and pepper
- 10-12 medium corn tortillas
- Cilantro leaves, torn (garnish)
- Sour cream (garnish)
In a large skillet, heat some oil and sauté onions and bell peppers until slightly softened (about 5-6 minutes) over medium- high heat. Add ground chuck and chorizo. Brown meat, breaking it up into crumbles with the back of a spoon. Add chopped tomatoes to the pan. Cook through until there is no pink (approximately 10 minutes). Stir occasionally. Drain any excess fat from the pan.
Season meat mixture with salt, pepper and cumin. Add taco seasoning and continue to stir till well combined. Stir in tomato sauce and drained pinto beans. Add a few dashes of buffalo wing sauce. Continue to cook for 5-8 minutes until pinto beans have softened up and can be slightly smashed. Using the back of a spoon, gently smash some of the beans into the meat mixture. Filling should slightly thicken up from the partly smashed beans.
Remove from heat and allow to cool down for 5 minutes.
To assemble the lasagna, using a medium-sized casserole dish that has been sprayed with some cooking spray, spread a little of the meat mixture on the bottom. Next, place corn tortillas, making sure the bottom is covered (Note: you may have to tear the tortillas to fit the dish). Then, add your meat mixture, sprinkle some of the cheddar and Monterrey jack cheeses. Add some of the sliced black olives and a few sprinkles of green onions. Repeat this process until you have layered all ingredients and your last layer is the tortillas. Top with any remaining meat mixture and cheeses.
Baked uncovered at 350 degrees for 30 minutes. Once cooked, let lasagna rest for 5 minutes before cutting.
To serve, top with sour cream and torn cilantro leaves. Serve immediately.
Makes approximately 8-10 servings.
Kitchen Activities for Budding Chefs
- Ask your child to help gather the vegetables for the recipe (i.e. green pepper, onion, garlic, tomatoes, and green onions). Practice identifying the color of each. Say aloud the name of each produce.
- Working together, have your child help drain the canned beans and black olives. Give them both a good rinse using a colander.
- Allow your child to help pull the cilantro leaves off of the stems for the garnish. This is a great way to practice their fine motor skills. Explore the smell of the leaves together.
- With adult supervision, ask your child to help sprinkle the finished peppers with the chopped cilantro leaves.
- With adult supervision, have your child help with the layering process by sprinkling the cheese, green onion and black olives in between each layer. Be sure to taste as you go!
- Let them taste your creation and ask them if they like it!
- With adult supervision, practice proper knife skills and have them help peel and dice the onion. Continue to practice using the green onion and tomato. Talk about the texture and colors of each vegetable.
- Introduce a box grater and with adult supervision, allow your child to grate both types of cheeses for the recipe. Taste as you go!
- With adult supervision, practice stove safety when cooking. Have your child help brown the ground beef in the skillet. Allow them to add the beans and help mash them into the meat mixture. Ask them to also add the spices and wing sauce to the pan.
- Working together, ask your child to help assemble the lasagna. Assign a specific task if you have multiple kids helping out.
- Once the recipe is done, allow them to taste their creation and ask them to describe the flavor. Even take a picture of your creation with your chef!