Creamy Mexican Lasagna Recipe | Yummly

Creamy Mexican Lasagna

PORK FOODSERVICE
17Ingredients
Seconds
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Ingredients

US|METRIC
  • 12 pounds boneless pork roast (lean)
  • water
  • 3 pounds whole wheat lasagna noodles
  • 67 ounces cream of chicken soup (condensed, reduced fat, reduced sodium)
  • 3 1/3 cups sour cream
  • 3 1/4 cups milk
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 14 ounces green chiles (chopped, canned, undrained)
  • 3/4 cup celery (minced)
  • 3 cups green onions (chopped)
  • 3 1/2 cups cilantro (chopped, divided)
  • 25 ounces black beans (drained)
  • 2 1/3 pounds monterey jack cheese (Mexican-style cheddar-, reduced fat, shredded)
  • 3 cups red bell pepper (chopped)
  • 1 cup black olives (canned, sliced, drained)
  • 6 1/2 cups tortilla chips (Nacho cheese flavored, crushed)
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    Directions

    1. Place roast on rack in a shallow roasting pan. Do not cover pan.
    2. Insert meat thermometer into the center of the roast.
    3. Roast at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
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