fajita lasagna
- 1/2 lb skinless boneless chicken breast cut into thin strips
- 1/2 lb chorizo. removed from casing
- 1/2 lb skirt or flank steak cut. into thin strips
- 1/2 lb shrimp cooked peeled tail off
- 4 bell peppers I like to use 1 of each color cut into thin strips
- 2 large onions any color you have. I like red cut into thin strips
- 3 large jalapen peppers minced very small
- 3 tbsp minced garlic
- 2 tbsp ground cumin
- 1 tsp black pepper
- 2 packages flour tortilla shells
- 1 box spanish rice mix prepared to the instructions and cooled to room temp
- 2 can black beans
- 16 oz cheese I like sharp cheddar or chihuahua shredded
- in a very hot large skillet put all the meats excepy the shrimp.
- add the seasonings and the garlic onions and jalapenos and a small amount of oil to keep it from sticking
- cook this until the meat is doone and tender stirring constantly
- add your bell peppers and shrimp stir well to get all the shrimp and peppers mixed in well
- turn off the heat cover with a lid and go drink a beer or maybe 2
- preheat the oven to about 375 farenheit and get a large deep casserole - lasagna pan.
- I use a 16 inch cast iron skillit
- lube up the cooking vessel of your choice withe oil of your choice and start building
- layer tortillas as far apart as you can.
- but overlapping the edges till the entire pan bottom is covered then spoon in some meat and peppers spread thin and even then a layer of cheese layer of tortillas then rice cheese tortillas beans meat cheese.
- etc till either you've used it all or the pan is too full to add more.
- then press it down firmly to compact it and add the final layer of cheese
- cover and bake for about 30 minutees then remove the lid and bake more until the cheese starts to brown
- let stand.for about 5 minutes then cut and serve
chicken, casing, skirt, shrimp, bell peppers, onions, jalapen peppers, garlic, ground cumin, black pepper, flour tortilla, spanish rice, black beans, cheddar
Taken from cookpad.com/us/recipes/332416-fajita-lasagna (may not work)