Chili is one of those recipes that we usually have in the freezer. Once a month or so, I will make a big pot of it to have on hand for some of those easy recipes, those nights you need something to warm you up with cornbread, or to make chili dogs. If you’re looking for a great chili recipe, you can find the one that we use, here. I add in some lime, and a tsp of cinnamon, with dried beans that I’ve soaked – and freeze multiple portions to use throughout the month.
Fifteen Minute Mexican Lasagna
chili (defrosted from the freezer) – about 4 cups
2 cups shredded cheese
splash of olive oil
optional – crinkled up nacho chips
First, spread a bit of oil on the pan that you’re going to use. If you’re making it for the freezer, I found the circular pans to work quite well – but make sure to oil the sides.
Place a tortilla in the pan, spread the chili over top. Top with a bit of the cheese, and another tortilla. Repeat, for as many layers as you would like and top with cheese, and crinkled up nacho chips.
Bake at 375 degrees for 20 minutes.
The simple recipe is perfect for the things that we usually have on hand in the freezer, like tortillas (from Costco) and freezer portions of chili. Add in a couple of easy sides, like our favorite quinoa rice mix, and you’ve got a simple dinner that’s going to taste even better the next day when you’re searching for something for lunch.