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Tex Mex Chicken and Bean Lasagne

article.title
PREP TIME
minutes
20mins
COOK TIME
minutes
35-40 mins
NUMBER OF SERVINGS
persons
8-10
DIFFICULTY
difficult
Difficult

INGREDIENTS

1 Tin Delmaine Salsa Beans

1 Tin Delmaine Black Beans

500g Chicken Breast, skinned (approx. two breasts)

1 Pottle Delmaine Pomodoro sauce

1 pack 400g Delmaine Egg Lasagne

1 medium avocado peeled and sliced

200g sour cream

150g Cheddar cheese, grated

100g Bacon

1 Small white onion, diced

1 small red chilli, seeded and chopped into small pieces

75g grated Mozzarella cheese

50g grated Parmesan cheese

15g Coriander chopped, stalks and leaves separately.

Oil for cooking

Salt & Pepper to taste

DIRECTIONS

Coat chicken breasts in oil, salt and pepper and in a medium fry pan cook on a medium heat for 15 minutes, turning once after 10 minutes. Fry bacon in the same pan until cooked, remove and drain. Remove chicken and drain excess oil on a paper towel and allow to cool slightly. Add onions, chilli and coriander stalks to fry pan and cook until stalks are just turning brown. While chicken cools, chop bacon into pieces and in a bowl mix bacon, black beans, fried onions, coriander stalks and cheddar cheese. Cut chicken breast into slices about 5mm thick. In another bowl mix salsa beans and Pomodoro sauce together. Grease an oblong 2.5 litre baking dish and line with a sheet of lasagne. Layer half the chicken pieces on the lasagne sheet and cover evenly with half the salsa bean mix. Add a second sheet of lasagne and top this one with an even coating of the black bean mixture. Top with a third sheet of lasagne, topped with the second half of chicken and salsa. Bake at 190°C for 30 minutes. Remove from oven and place sliced avocado on top with mozzarella and parmesan spread over the avocado, return to the oven for five minutes or until the cheese melts. Stand for 5 minutes and then cut into squares to serve. Top each square with a spoonful of sour cream and a generous sprinkle of chopped coriander leaves.