Chili Lasagna

By melissa g – miramichi, NB
Chili Lasagna
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4-6

About this Recipe

Different and delicious


400 g lean ground beef
1 Pkg of Schneiders Country Naturals Hot Sicilian Countryside Sausage
skin removed
1 small onion
1/3 cup red pepper
1/3 cup yellow pepper
1 can kidney beans
1/2 cup corn
1 Pkg Dempsters Tortillas (Large)
null salt and pepper to taste
3 tbsp chili powder
1 tbsp cumin
2 tsp garlic
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp cayenne pepper
1/2 large can of crushed tomatoes
1/3 cup tomato paste
1 can musrhooms
1 cup shredded cheddar
1 cup shredded mozzerlla
1 can pasta sauce
250 g cottage cheese
2 eggs


Cook beef and sausage on medium high heat in large sauce pan. Add onions, peppers, mushrooms, all the spices, and salt and pepper, cook for another 5 minutes, drain excess liquid. Add the rest of the ingredients; kidney beans, corn, tomato paste, pasta sauce, can of tomatoes, cook for another 5 minutes. In a large round deep baking dish put some sauce mixture on the bottom, then some shredded cheddar, then a tortilla. Then repeat. In the middle of one of the layers, add the cottage cheese (blend in the eggs first). On the last layer, top with sauce mixture, and the mozzarella. cover with tin foil (tented) and bake at 350 for 30 minutes. Remove tin foil in last 10 minutes of cooking. It will rise, so poke out the air if it looks like it will overflow! Let set for 10 minutes before enjoying.

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