Creamy Mexican Lasagna

Pork Foodservice


  • 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 chiles (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 cheese (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)


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