Creamy Mexican Lasagna

Pork Foodservice
Creamy Mexican Lasagna
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Ingredients

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 chile (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 (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)

Directions

1Place roast on rack in a shallow roasting pan. Do not cover pan.
2Insert meat thermometer into the center of the roast.
3Roast at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
4(Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
5Remove from oven and let the roast "rest" for 15 minutes.
6Place into a shallow pan.
7Cover and refrigerate, cooling to 40 degrees Fahrenheit within 4 hours.
8Cube chilled roast into approximately ½ by ½ inch cubes.
9Cover and refrigerate until needed.
10Pour water into a large kettle and bring it to a boil.
11Add the noodles and bring it to a boil.
12Cook until the pasta is al dente.
13Drain the pasta in a colander and rinse with cold water.
14Drain well.
15In a large bowl combine the pork, soup, sour cream, milk, spices, chilies and celery
16Place a layer of noodles into a steam table pan that has been sprayed with non-stick cooking spray.
17Spread 1/3 of the sauce mixture over the noodles.
18Sprinkle all of the green onions, 1 1/2 cups cilantro and black beans over the noodles.
19Sprinkle with 1/3 of cheese.
20Top with a layer of noodles.
21Spread another 1/3 of the sauce mixture over the noodles.
22Sprinkle with peppers and olives.
23Sprinkle another 1/3 of the cheese over the peppers and olives.
24Top with the remaining noodles.
25Spread the last 1/3 of the sauce mixture over the noodles.
26Cover tightly with foil and bake for 30 minutes in a convection oven preheated to 325 degrees Fahrenheit.
27Uncover and sprinkle the last 1/3 of the cheese over the top. Top the cheese with 3 1/2 cups of crushed tortilla chips.
28Bake an additional 20 minutes until bubbly.
29Remove from the oven and let stand for 15 minutes before cutting.
30Hold at 140 degrees Fahrenheit or higher to serve.
31Garnish with remaining chopped cilantro or parsley and an additional sprinkle of remaining crushed tortilla chips depending upon student preferences.
32Place mixture in 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40 degrees Fahrenheit within 4 hours.
33Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140 degrees Fahrenheit or higher to serve.
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