Fiesta Mexican Lasagna Recipes

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.

Steps:

• Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
• In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
• Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
• Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
• NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Steps:

• Preheat oven to 350.
• Coat a baking dish with non stick spray.
• Brown ground beef and onion. Drain.
• Add tomatoes and green chilies, tomato sauce, cumin,salt and pepper. Simmer 15 minutes.
• In a small bowl combine sour cream and cream cheese.
• Spread cream cheese mixture on top of the 3 tortillas.
• Layer in the baking dish tortilla, meat mixture then cheese. Repeat 2 more times.
• Bake 30 minutes.
• This can be garnished with diced tomato,chopped green onions, shredded lettuce, black olives or guacamole. I didn't use any garnishes and it was very good.

Steps:

• Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet.
• Stir in taco seasoning, corn, and 1/2 cup water.
• Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
• Add cream cheese, stirring until melted.
• Remove from heat, and stir in 1 1/2 cups Cheddar-Monterey Jack cheese.
• Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
• Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
• Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
• Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
• Sprinkle evenly with remaining 1 1/2 cups Cheddar-Monterey Jack cheese.
• Bake, covered, at 375° for 30 minutes.
• Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
• Let stand 5 minutes.
• Serve with desired toppings.