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
MEXICAN LASAGNA
Make and share this Mexican Lasagna recipe from Food.com.
Provided by erinBOberrin
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Brown turkey, drain (if necessary).
- Add seasoning packet, onion, tomato sauce and salsa.
- Simmer 5-7 minutes.
- Combine cottage cheese and egg in small bowl.
- Spray 9 x 13 pan with cooking spray.
- Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
- Bake at 350°F for 25 minutes.
- Let stand 10 minutes before serving.
MEXICAN LASAGNA
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Coat an 11 by 7-inch baking pan with cooking spray.
- In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
- Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
- Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
- To reheat, bake in a preheated 375 degree F oven for 15 minutes.
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.
VELVEETA® MEXICAN LASAGNA
Add a kick to your evening with our VELVEETA® Mexican Lasagna, featuring feisty salsa and bubbly Mexican-inspired VELVEETA®. With just one bite you're sure to see why reviewers are raving about our VELVEETA® Mexican Lasagna recipe.
Provided by My Food and Family
Categories Pasta
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brown meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.
- Spread 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture and shredded cheese. Cover.
- Bake 30 min. Uncover. Let stand 5 min. before serving.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
MEXICAN LASAGNA
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
PERFECT MEXICAN LASAGNA
I got this recipe from Robin Miller's Quick Fix Meals. I have made this several times and my husband loves it. And it is so easy to make! I usually just buy Tyson's ready cooked chicken breast strips (two 6oz pkgs) pre-seasoned with southwestern spices. I sometimes use multi-grain flour tortillas, when I can find them in the store.
Provided by Marz7215
Categories < 4 Hours
Time 1h20m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Coat a square baking pan with cooking spray.
- In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside.
- Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
- Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 681.9, Fat 39.8, SaturatedFat 20.7, Cholesterol 148.5, Sodium 1025.6, Carbohydrate 38.1, Fiber 3.1, Sugar 6, Protein 42.6
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.
MEXICAN LASAGNA
Try something new with this flavorful Mexican Lasagna recipe! Corn tortillas replace pasta in this cheesy and delicious Mexican Lasagna recipe featuring black olives, green peppers, salsa, corn, cottage cheese and more.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Brown meat with onions and peppers in large skillet; drain. Return meat to skillet. Add salsa, corn and seasonings; mix well.
- Layer 1/3 of the meat mixture, and half each of the tortillas and cottage cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar and olives.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
MEXICAN-STYLE LASAGNA
This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
- Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
- Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 446 g, Fat 21 g, Fiber 10 g, Protein 21 g
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