MEXICAN LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
MEXICAN LASAGNA MADE WITH CORN TORTILLAS
This is easy and fun to make, save the HOT HOT stuff for the toppings and give every body a choice to how hot they want there serving to be.
Provided by Cookin In Texas
Categories Meat
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat and drain off fat stir in one can enchilada sauce then set mixture aside.
- In bowl pour in 2 cans enchilada sauce,.
- Spray your baking pan with non stick spray.
- To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time.
- Place the shell onto bottom of baking pan and continue this until bottom of pan is covered.
- Then place a layer of the meat mixture.
- A layer of cheese and repeat with the tortilla,meat,cheese.
- Continues this until pan is full.
- when finished pour the remaining enchilada sauce over the entire pie.
- Top it off with another layer of cheese.
- Bake at 350 for 25-30 minutes or until bubbly.
- Top with your favorite toppings.
- This pie can also be made up to 24 hours ahead just make it as above (do not bake) cover and refrigerate but increase baking time from 30 to 45 minutes.
Nutrition Facts : Calories 681.6, Fat 39.9, SaturatedFat 19.2, Cholesterol 136.4, Sodium 732.4, Carbohydrate 40, Fiber 5.6, Sugar 1.5, Protein 40.8
FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
EASY MEXICAN LASAGNA
This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13x9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all. , Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts :
SMOTHERED MEXICAN LASAGNA
Great tasting and easy Mexican lasagna. Tastes like it was hard work.
Provided by Brenda Britten
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
- In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
- Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Nutrition Facts : Calories 715.9 calories, Carbohydrate 63.9 g, Cholesterol 190.3 mg, Fat 31.9 g, Fiber 4.8 g, Protein 40.5 g, SaturatedFat 13.3 g, Sodium 1659.5 mg, Sugar 6.7 g
MEXICAN LASAGNA
My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.
Provided by Alyce Voorhees
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g
OVERNIGHT MEXICAN TORTILLA LASAGNA
Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
- In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 375°F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
MEXICAN TORTILLA LASAGNA
I came up with this by using different recipes for similar recipes. It is a nice dinner. Fast, easy, cheap and healthy! I ran this through recipe builder on Weight Watchers this is 3 points per serving.
Provided by PaigeParkerMomma
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
- Simmer until beans have "melted" stir in the pepper jack cheese.
- Cut corn tortillas into quarters.
- Spray bottom of 9X13 baking dish with PAM.
- Layer 1/3 of tortillas on bottom.
- Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
- Sprinkle reduced fat cheddar on top of last layer.
- Bake covered at 400* for 30 minutes.
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