Mexican Skillet Lasagna

This one pan, gluten-free MEXICAN SKILLET LASAGNA is always a great idea! It’s simple to make, easy to clean up, and combines two delicious cuisines all in one recipe. Made with Palmini lasagna noodles, seasoned ground beef, and melty cheese, it's a weeknight winner every time.

I love easy, one pan meals so much. They also tend to be very forgiving, so even the most amateur home cook can master them. This one, and those like it, are my favorites. Combining cuisines make for fun spins on classic dishes, just like my Asian Enchiladas. This recipe also comes in handy when one person wants Mexican food and the other is craving Italian food!

INGREDIENTS

1 Tbsp extra virgin olive oil

1 lb ground beef

2 Tbsp taco seasoning

1 cup yellow onion, diced

1 (15oz can) black beans, drained and rinsed

1 (4oz) can diced green chiles

1 (14.5 oz) can diced tomatoes, no juice

4 oz cream cheese

1/4 cup fresh cilantro, chopped, more for garnish

2 Tbsp fresh lime juice

1 cup red enchilada sauce

1/4 cup salsa verde

Salt, to taste

1 (12oz) pkg Palmini lasagna 

2 cups Monterey Jack cheese, shredded

HOW TO MAKE

-Preheat oven to 400.

-Heat olive oil in a 12” inch oven safe skillet over medium heat. I use a cast iron skillet.

-Add ground beef to skillet. Cook until browned, breaking up meat into smaller pieces.

-Stir in taco seasoning to coat ground beef.

-Add onion, and cook until softened, about 5 minutes.

-Stir in black beans, diced green chiles, and diced tomatoes without juice.

-Stir in cream cheese until melted and thoroughly mixed in.

-Add in cilantro, lime juice, enchilada sauce, and salsa verde. Stir to fully incorporate.

-Taste for salt adjustments.

-Rinse Palmini according to package instructions.

-Stir in half of the cut lasagna noodles into the meat mixture, making sure to fully cover the noodles.

-Place the rest of the lasagna noodles on top of the meat mixture, making sure it’s all covered.

-Evenly sprinkle Monterey Jack cheese on top of lasagna noodles.

-Bake uncovered for 20-25 minutes, until cheese is melted and skillet is heated through.

-For the last 1-2 minutes, turn oven onto broil. Check often, making sure not to burn the cheese. 

-Sprinkle fresh cilantro on top for garnish.

-Let sit for 5 minutes, then serve.