Lucy's Recipes, 150 Main St, Springfield, IL, Chicago, IL (2026)

11/14/2024

🍕 Windsor Style Pizza Sauce 🍅
This marinara sauce with a touch of heat and herbs is perfect for all your pizza creations, stromboli, or as a flavorful dipping sauce. It's full of bright flavors with a subtle kick that will elevate your dishes!

Ingredients:
1 tbsp olive oil
1 small to medium onion, chopped
1 to 2 medium cloves garlic, minced
1/2 tsp dried thyme leaves
1/2 tsp dried Italian seasoning
1 tsp dried oregano
1/2 tsp Harissa powder or paste (for a slight heat)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (avoid Hungarian Hot)
1/4 tsp crushed red pepper flakes or chili powder
1 1/2 tsp tomato paste
14 oz (400 ml) crushed tomatoes
1 bay leaf
1 tbsp butter
2 tbsp grated parmesan cheese
1 tsp sugar (optional, for balancing acidity)
1 tbsp fresh finely chopped oregano

Instructions:
Cook the Aromatics: In a saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until it starts to soften.

Add Garlic & Seasonings: Stir in the minced garlic and cook for another minute. Add the thyme, Italian seasoning, dried oregano, and Harissa powder or paste, along with salt and pepper. Stir everything together, allowing the spices to bloom in the oil.

Add Spices and Tomato Paste: Add the paprika, crushed red pepper flakes (or chili powder), and tomato paste. Stir to coat the onions and garlic with the tomato paste and spices.

Simmer the Sauce: Pour in the crushed tomatoes, bay leaf, and butter. Stir well, then lower the heat to medium-low and simmer, partially covered, for 40 minutes, stirring occasionally, until the sauce thickens.

Finish the Sauce: Near the end of cooking, stir in the grated parmesan cheese. Taste the sauce, and if it has a strong acidic taste (sometimes tomatoes can be too acidic), you can add sugar to balance the flavor.

Add Fresh Oregano & Cool: Once the sauce has thickened, remove it from the heat and discard the bay leaf. Stir in the fresh chopped oregano for a burst of fresh flavor.

Store & Serve: Allow the sauce to cool before transferring it to a jar with a lid. Store in the fridge until needed. This recipe yields about 2 cups of sauce, which is perfect for multiple pizzas or a couple of dishes. You can also double the recipe to have extra sauce for freezing.

Notes:
Harissa: Adds a mild, flavorful heat to the sauce, but you can adjust the amount depending on your spice preference.
Tomato Paste: Enhances the depth of flavor. Don't skip it!
Sugar: Optional, but great if you find the tomatoes too acidic.

11/14/2024

🍝 Bolognese Inspired Meatball Soup 🍲
All the rich flavors of a classic Italian marinara, combined with tender, flavorful meatballs and pasta—this soup is the ultimate comfort food. Paired with cheesy garlic bread, it’s a cozy, satisfying meal that’s perfect for any occasion!

Ingredients:
Meatballs:
1/2 lb spicy Italian sausage, casings removed
1/2 lb extra lean ground beef
1/2 cup grated parmesan or grana padano cheese
1 tbsp fresh chopped parsley
1 medium or 2 small garlic cloves, minced
1 tsp kosher salt, or to taste
1 tsp cracked pepper, or to taste
1/4 tsp cayenne pepper, to taste
1 large egg, beaten
1 cup fresh breadcrumbs (don’t use old dried breadcrumbs)
2/3 to 1 cup milk
Olive oil for greasing
Soup:
1 medium onion, diced small
1 large carrot, diced small
1 large or 2 medium celery stalks, diced small
3 medium garlic cloves, minced
1/2 tsp chili flakes
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary
Salt and pepper, to taste
3 tbsp tomato paste
1 28 oz jar or can (796 ml) crushed or puréed tomatoes (see Notes)
4 cups beef or chicken stock
1 tsp Worcestershire sauce (see Notes)
1 parmesan rind, or 2 tbsp grated parmesan
6 oz dried small pasta (like ditalini, elbow macaroni, or orzo)
Fresh parsley, for garnish
Fresh grated mozzarella, for serving

Instructions:
Meatballs:
Prepare the Meatball Mixture: Preheat the oven to 425°F (220°C). Lightly grease a baking sheet with olive oil.
In a large bowl, combine the sausage and ground beef, mixing gently with your fingers (don't overwork the meat). Add the grated cheese, parsley, garlic, salt, pepper, and cayenne. Mix until combined.
Add the beaten egg, followed by the breadcrumbs. Gradually mix in the milk, 2 tablespoons at a time, until the mixture achieves a moist, sticky consistency.

Test the Seasoning: Before shaping the meatballs, break off a small piece of the mixture, form it into a small patty, and sauté it in a lightly oiled pan. Taste and adjust the seasoning if necessary.

Shape and Bake: Using lightly oiled or wet hands, form the mixture into 1-inch meatballs. You should get about 24 meatballs. Place them on the prepared baking sheet and bake for 12-15 minutes, or until browned and a crust forms on the outside. Remove and drain any excess fat.

Soup:
Cook the Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute.

Add the Spices: Stir in the chili flakes, fennel seeds, thyme, basil, rosemary, and salt and pepper. Mix to coat the vegetables. Add the tomato paste and stir again.

Add Tomatoes and Stock: Pour in the crushed tomatoes and stock, followed by the Worcestershire sauce. Bring the mixture to a boil, then reduce heat to medium-low. Add the parmesan rind (or grated parmesan if you don’t have a rind). Cover partially and simmer until the vegetables are tender, about 15-20 minutes.

Simmer the Meatballs: Add the baked meatballs to the soup and let them simmer for 10-12 minutes, or until cooked through.

Prepare the Pasta: While the soup is simmering, cook the pasta according to package instructions. Drain and set aside.

Serve:
Assemble the Soup: Divide the cooked pasta into soup bowls. Ladle the soup over the pasta and stir to combine. Garnish with fresh parsley and top with grated mozzarella cheese.
Notes:
Crushed Tomatoes: Use a high-quality brand of crushed or puréed tomatoes for the best flavor.
Worcestershire Sauce: This adds depth and umami to the soup. If unavailable, you can substitute with soy sauce or omit entirely.
Parmesan Rind: If you have a leftover parmesan rind, it adds a wonderful richness to the soup while it simmers.

11/14/2024

🍲 Cabbage Roll Soup 🥄
All the comforting flavors of your favorite cabbage rolls in a hearty soup—no rolling required! This dish comes together quickly, and with the seasonings that make cabbage rolls so memorable, it’s the perfect cozy meal. Serve with a dollop of sour cream and a slice of crusty bread on the side!

Ingredients:
1 tbsp olive oil
1 lb (450 g) lean ground beef (see Notes)
1 large yellow onion, chopped
4 medium garlic cloves, minced
Salt and pepper, to taste
4 cups shredded green cabbage, packed
2 medium carrots, diced into quarter moons
2 bay leaves
1 tsp crushed caraway seeds (use a mortar and pestle or crush inside a plastic bag with a glass bottle)
1 tsp smoked paprika
1/2 tsp white pepper
1/4 tsp nutmeg
4 cups beef broth (plus more if desired, see Notes)
2 tsp beef bouillon (I like Better than Beef Bouillon paste, see Notes)
1 22 oz (680 ml) jar tomato passata or sauce (see Notes)
3/4 cup (180 ml) uncooked rinsed basmati rice (see Notes)
3 tbsp chopped fresh parsley

Instructions:
Cook the Ground Beef:
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Halfway through, sprinkle with salt and pepper to season. Cook until browned and crumbled, about 5 minutes.

Add Onion and Garlic:
Add the chopped onion and minced garlic to the pot. Cook until softened, about 2-3 minutes.

Add Cabbage, Carrots, and Spices:
Stir in the shredded cabbage and diced carrots. Add the bay leaves, crushed caraway seeds, smoked paprika, white pepper, and nutmeg. Stir everything together to coat in the spices.

Add Broth and Tomato:
Pour in the 4 cups of beef broth, the beef bouillon, and the tomato passata or sauce. Stir well, then bring the mixture to a simmer.

Simmer the Soup:
Reduce the heat to medium-low, cover partially, and let the soup simmer for about 25 minutes, or until the vegetables are tender.

Prepare the Rice:
While the soup is simmering, cook the rice according to your preferred method. I recommend using a rice cooker with 1 1/4 cups water and lightly salting it. Once the rice is cooked, set it aside.

Taste and Season:
Taste the soup and adjust seasoning with additional salt and pepper if needed.

Serve:
To serve, spoon some of the cooked rice into each bowl. Ladle the soup over the rice and stir to combine. Finish by sprinkling with freshly chopped parsley.

Notes:
Ground Beef: You can substitute lean ground turkey or pork for a different flavor.
Broth: If you prefer a lighter soup, you can add extra broth. Adjust the flavor with more bouillon if needed.
Tomato Sauce: You can use crushed tomatoes or tomato paste if you don’t have passata.

11/14/2024

🍠 Stuffed Sweet Potatoes 🍂

These Stuffed Sweet Potatoes are a warm, nutritious fall-inspired meal, featuring a perfect balance of sweet and savory flavors. With cranberries, kale, and pepitas, they’re sure to become a cozy, satisfying favorite!

Ingredients:
¼ cup unsweetened dried cranberries
2 Tbsp apple cider vinegar
½ Tbsp honey
1 lemon, zested and juiced
4 large sweet potatoes
2 cups chopped kale, packed
½ Tbsp olive oil
1 pinch salt
¼ cup pepitas (pumpkin seeds)

Instructions:
Prepare the Cranberries:
In a microwave-safe bowl, combine the cranberries, apple cider vinegar, honey, and lemon juice. Microwave for 1 minute, then let the cranberries steep while you prepare the sweet potatoes.

Cook the Sweet Potatoes:
Rinse the sweet potatoes and pierce the surface a few times with a fork. Microwave for 10-15 minutes, or until tender (the fork should easily pierce through). Cooking time may vary depending on your microwave and the size of the potatoes.

Massage the Kale:
While the sweet potatoes are cooking, place the chopped kale in a large bowl. Add the olive oil and a pinch of salt. Massage the kale for about 30 seconds until it softens. Stir in the pepitas and cranberries with their juice.

Assemble the Stuffed Potatoes:
Once the sweet potatoes are done, slice them in half (without cutting all the way through) and fluff the insides with a fork.
Spoon the kale mixture evenly into the sweet potato halves.

Finish and Serve:
Sprinkle each stuffed potato with fresh lemon zest for a burst of brightness, then serve and enjoy!

11/14/2024

🥓 Breakfast Bombs 🧀

These crispy, cheesy breakfast bombs are stuffed with fluffy scrambled eggs, bacon, and melted cheddar—a perfect way to start the day!

Ingredients
For 6 servings:

4 slices bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
¼ cup scallions (25 g), chopped
Salt, to taste
Pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour (95 g)
1 cup shredded cheddar cheese (100 g), divided
1 egg, beaten (for egg wash)
Fresh parsley, chopped, for garnish
Ketchup, for serving

Instructions
Cook the Bacon:

In a large skillet over medium-high heat, cook the bacon until crispy, about 4-6 minutes. Remove and drain on a paper towel-lined plate.
Scramble the Eggs:

In the same skillet, add the minced garlic and cook over low heat for about 30 seconds, until fragrant.
In a medium bowl, beat 8 of the eggs, then add to the pan along with scallions, salt, and pepper. Scramble until mostly set but still a little wet, about 3 minutes. Remove from heat.
Prepare the Potato Mixture:

Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and wring out any excess liquid.
In a large bowl, combine the shredded potatoes, remaining egg, flour, ½ cup of cheddar cheese, salt, and pepper. Mix until well combined.
Assemble the Breakfast Bombs:

Line a small 4-inch (10 cm) bowl with plastic wrap.
Place about ½ cup of the potato mixture into the bowl, pressing it against the sides to create an even layer with a divot in the center.
Fill the center with a bit of cheddar cheese, a spoonful of scrambled eggs, some bacon, and an additional sprinkle of cheese.
Gather the sides of the plastic wrap and twist to create a sealed ball. Repeat with remaining ingredients to form additional balls.
Chill the potato balls in the fridge for 20 minutes.
Bake the Breakfast Bombs:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with nonstick cooking spray.
Unwrap the chilled balls, place them on the prepared baking sheet, and brush with egg wash.
Bake for 35-45 minutes, until the potatoes are crispy and golden brown.
Serve:

Sprinkle with fresh parsley and serve with ketchup on the side. Enjoy warm!

11/14/2024

🥔 Crispy Cheesy Hash Brown Egg Bake 🧀

A delicious and hearty breakfast casserole with crispy hash browns, melted cheddar, savory ham, and eggs baked to perfection. This dish is sure to be a family favorite!

Ingredients
For 6 servings:

4 lb russet potatoes (1.8 kg)
Salt, to taste
Pepper, to taste
1 tbsp garlic powder
¼ tsp cayenne pepper
1 tsp onion powder
1 cup shredded Parmesan cheese (100 g)
¼ cup olive oil (60 mL)
12 slices cheddar cheese, cut into 1x3-inch (2x7 cm) strips
12 slices deli ham, cut into 1x3-inch (2x7 cm) strips
6 large eggs
Fresh chives, chopped, for garnish

Instructions
Prepare the Oven and Baking Dish:

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray.
Prep the Potatoes:

Peel and shred the potatoes using the large holes of a box grater.
Transfer shredded potatoes to a large bowl of water and swirl to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze to remove all moisture.
Season and Mix:

In a large bowl, combine the dried potatoes, salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
Bake the Hash Browns:

Transfer the potato mixture to the prepared baking dish, spreading it evenly.
Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
Create the Wells:

Using the bottom of a glass, press into the baked potatoes to create 6 evenly spaced wells.
Add Cheese, Ham, and Eggs:

Arrange slices of cheddar cheese and ham around each well. Carefully crack an egg into each well.
Finish Baking:

Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and the egg whites are set. The egg yolks should remain slightly soft.
Serve:

Garnish with chopped chives if desired. Serve warm and enjoy!

11/14/2024

🍏 Caramelized Onion, Apple, and Bacon Pizza 🍕

A perfect blend of savory and sweet, this Caramelized Onion, Apple, and Bacon Pizza combines golden caramelized onions, crisp apples, smoky bacon, and creamy fontina cheese for a deliciously unique pizza experience!

Ingredients:
For the Pizza Crust:

1 pizza dough ball (store-bought or homemade)
Olive oil for brushing onto dough
For the Toppings:

1 teaspoon olive oil
2 teaspoons unsalted butter
3 cups (330 grams) yellow onion, halved and sliced
Pinch of salt
1 ½ cups (98 grams) fontina cheese, grated
1 medium red apple, thinly sliced
4 slices cooked bacon, cut into large pieces
Italian parsley (optional), finely chopped

Instructions:
Prepare the Pizza Crust:
Preheat your oven to 500°F (260°C). If using store-bought dough, follow the package instructions for the best results.
Roll out the pizza dough on a lightly floured surface, shaping it into your desired size—either a traditional round pizza or a rectangle.
Transfer the dough to a pizza stone or baking sheet and brush the surface with olive oil for a golden, crispy crust when baked.

Prepare the Toppings:
Heat 1 teaspoon of olive oil and 2 teaspoons of butter in a skillet over medium heat. Add the sliced onions with a pinch of salt. Cook, stirring every 5 minutes, for about 30 minutes, until the onions become caramelized and golden brown. Set aside.

Assemble the Pizza:
Once the pizza dough is prepped, bake it in the preheated oven for 5 minutes until the crust begins to firm up (it should not be fully baked yet).
Remove the pizza from the oven and top with the grated fontina cheese, caramelized onions, apple slices, and bacon pieces.

Finish Baking:
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly, and the crust is golden and crispy.

Serve:
Optional: Sprinkle finely chopped Italian parsley on top for an extra burst of freshness and flavor. Slice and serve!

11/14/2024

🌿🥐 Flaky Spinach & Cheese Pastry Bites 🧀🌿

These Flaky Spinach & Cheese Pastry Bites are perfect for any gathering or as a delightful snack! Filled with a creamy spinach and cheese mixture, they bake up golden and crisp, making them a crowd-pleasing treat.

Ingredients:
For the Pastry:
1 sheet puff pastry (thawed)
For the Filling:
2 cups fresh spinach, finely chopped
1 cup ricotta cheese
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 garlic clove, minced
Salt and pepper, to taste
For the Egg Wash:
1 egg, beaten

Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Filling:
In a mixing bowl, combine the chopped spinach, ricotta, cream cheese, Parmesan, garlic, salt, and pepper. Stir well until the mixture is smooth and creamy.

Roll Out the Pastry:
On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Cut the dough into 3x3-inch squares.

Fill & Fold:
Place a spoonful of the spinach mixture in the center of each pastry square. Fold the square into a triangle, pressing the edges to seal. For an extra decorative touch, use a fork to crimp the edges.

Brush & Bake:
Lightly brush the tops of each pastry bite with the beaten egg. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and flaky.

Serve:
Allow the pastry bites to cool slightly before serving warm.

Additional Info:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: Makes approximately 12 puffs

11/14/2024

🥔 Potato Flower Breakfast Cups 🥚

These delightful breakfast cups feature thinly sliced potatoes arranged like flower petals, filled with cheese, bacon, and an egg. Perfect for a delicious and eye-catching morning treat!

Ingredients
For 12 potato cups:

5 medium russet potatoes
2 tsp salt, divided, plus more to taste
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp fresh parsley, chopped
1 tbsp vegetable oil
2 cups shredded cheese blend (200 g)
5 strips bacon, cooked and finely chopped
12 large eggs

Instructions
Preheat and Prep Potatoes:

Preheat the oven to 400°F (200°C).
Using a mandolin or sharp knife, carefully slice the potatoes into ¹⁄₁₆-inch (1 mm) thick rounds.
Place the potato slices in a large bowl, cover with water, and toss to remove excess starch. Drain well.
Season the Potatoes:

Add 1 teaspoon of salt, pepper, paprika, and garlic powder to the potatoes. Toss until evenly coated.
Prepare the Muffin Tin:

Dip a paper towel in the vegetable oil and grease each cup of a 12-cup muffin tin.
Assemble the Potato Cups:

Arrange 5 potato slices around the sides of each muffin cup, overlapping slightly to form a “flower.” Place 1 slice on the bottom of each cup to complete the base.
Sprinkle a layer of shredded cheese over each potato cup.
Bake Potato Shells:

Bake for 10 minutes, then remove the muffin tin from the oven. Reduce the oven temperature to 300°F (150°C).
Add Bacon and Eggs:

Sprinkle the chopped bacon over the cheese. Crack an egg into each cup, then sprinkle with a little extra salt.
Bake and Serve:

Bake for another 20-25 minutes, or until the egg whites are mostly set.
Serve warm and enjoy!

11/14/2024

🍗 Easy-To-Serve Chicken Parmesan Poppers 🧀

These bite-sized chicken parmesan poppers are packed with flavor! Perfect as appetizers or a fun snack for any occasion!

Ingredients
For 14 poppers:

Main Ingredients:
14 cherry peppers, whole pickled
14 balls mozzarella cheese
Chicken Mixture:
1 lb ground chicken (455 g)
1 large egg, beaten
1 cup shredded Parmesan cheese (100 g)
¼ cup milk (60 mL)
½ cup bread crumbs (55 g)
¼ medium yellow onion, minced
2 teaspoons fresh parsley, minced
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon kosher salt
Assembly:
1 cup bread crumbs (115 g)
¼ cup shredded Parmesan cheese (25 g)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 large eggs
1 cup all-purpose flour (125 g)
Canola oil, for frying
2 cups marinara sauce (520 g)
4 slices mozzarella cheese, cut into quarters
Fresh parsley, chopped, for garnish

Instructions
Prepare Cherry Peppers:

Drain and dry the pickled cherry peppers. Cut off the tops and scoop out the seeds. Place a mozzarella ball inside each pepper.
Make the Chicken Mixture:

In a large bowl, combine ground chicken, beaten egg, Parmesan, milk, bread crumbs, minced onion, parsley, garlic powder, pepper, and salt. Mix until well incorporated.
Form Poppers:

Take a golf ball-sized amount of the chicken mixture and flatten it in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it to form a ball. Repeat with remaining cherry peppers.
Chill the formed poppers for 20 minutes.
Preheat Oven and Set Up Frying Stations:

Preheat the oven to 450°F (230°C).
Prepare three bowls: add bread crumbs, Parmesan, dried parsley, garlic powder, and salt to the first bowl; beat eggs in the second bowl; and place flour in the third bowl.
Bread the Poppers:

Coat each chicken-wrapped pepper by dipping it first in flour, then in the egg, and finally in the bread crumb mixture. Repeat for all poppers.
Fry the Poppers:

Heat a large pan with ¼ inch of canola oil over medium-high heat until it reaches 400°F (200°C).
Fry the breaded poppers in batches for 1-2 minutes on each side, until lightly golden. Place on paper towels to drain, then transfer to a greased baking sheet.
Add Marinara and Cheese:

Place a dollop (about 1 tablespoon) of marinara sauce on each popper, and top with a quarter slice of mozzarella.
Bake the Poppers:

Bake in the preheated oven for about 8 minutes, until fully cooked with an internal temperature of 165°F (75°C).
Serve:

Garnish with fresh parsley and serve warm.

11/14/2024

🌮🥧 Taco Pie 🥧🌮

This Taco Pie is a savory twist on your classic taco night! It combines all your favorite taco fillings into a comforting pie that's warm, cheesy, and packed with flavor. It's perfect for a family meal or when you're craving something a little different.

Ingredients:
For the Beef Mixture:

1 lb ground beef
1 packet taco seasoning (or homemade taco seasoning)
1 onion, chopped
1/2 cup salsa
1 cup shredded cheddar cheese
For the Cornmeal Topping:

1/2 cup cornmeal
1/2 cup milk
2 eggs
For the Crunch:

1/2 cup crushed tortilla chips (optional, for extra crunch)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie plate.

Prepare the Beef Mixture:
In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Stir in the taco seasoning and salsa, then simmer for about 5 minutes.

Assemble the Pie:
Spread the beef mixture evenly in the prepared pie plate. Top with shredded cheddar cheese.

Make the Cornmeal Topping:
In a mixing bowl, whisk together cornmeal, milk, and eggs until well combined. Pour the mixture evenly over the beef and cheese layers in the pie plate.

Bake:
Bake in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.

Serve:
Before serving, top the pie with crushed tortilla chips for an extra satisfying crunch. Slice and enjoy!

11/14/2024

🌽🧀 Tex-Mex Chicken and Corn Taco Lasagna with Queso 🌶️

This Tex-Mex twist on traditional lasagna combines seasoned chicken, corn, and gooey queso for an irresistible, cheesy casserole. It’s perfect for a comforting, crowd-pleasing meal with a zesty Tex-Mex flair!

Ingredients:
Chicken Filling:

2 cups cooked shredded chicken
1 packet taco seasoning
1/2 cup water
1 can (15 oz) corn kernels, drained
Lasagna Layers:

6–8 flour tortillas
1 cup queso (jarred or homemade)
1 cup salsa
1 1/2 cups shredded Mexican cheese blend
Optional Toppings:

Freshly chopped green onions
Sliced jalapeños
Sour cream

Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).

Prepare Chicken Filling:
In a skillet, combine shredded chicken, taco seasoning, and water. Simmer for 5 minutes to allow flavors to blend. Stir in the drained corn.

Layer the Lasagna:
Spread a small amount of queso at the bottom of a greased baking dish. Then layer tortillas, followed by the chicken and corn mixture, salsa, and a generous amount of shredded cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Bake:
Cover the dish with foil and bake for 20-25 minutes, or until the lasagna is bubbly and hot throughout.

Serve:
Garnish with fresh green onions, sliced jalapeños, and a dollop of sour cream for the perfect Tex-Mex experience!

Lucy's Recipes

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