Healthy Breakfast Recipes

Mexican Lasagna Mexican


3 spoonful extra virgin olive oil
Chicken breast 2 pounds available in meat box
2 Chimchili Cholpolor
2 teaspoon
1/2 red onions, cut
Black beans can be extracted 1 (15 o’clock)
Medium heat hook sauce or 1 (14 oz) can be 1 cup burgundy or fire toast tomatoes.
one cup of frozen corncorns
8 (8 inch) fryful dough crushed on the dairy market
2 1/2 cup kitty sprayed or crushed pepper
2 nuts, thin kitty

Preheat oven up to 425 degrees.

Preheat a big pan over medium heat. Add 2 spoonful extra virgin olive oil – twice around the pan. Add chicken and season with chillipore, gene and red onions. Brown meat, 5 minutes. Add tick sauce or community or fire filled tomatoes. Add black beans and bee. According to your taste, heat the mixture for two to 3 minutes with salt salt.

Flat baking pan with the remaining extra olive olive oil, about 1 spoon oil. Cut tortillas to crush for easy laying with half or residents. Meat and beans, then crush, lease in the cheese. Tap: meat, tortilla, then cheese. Take cottage cheese and bubbles up to 12 to 15 minutes. Top and serve with camels.

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