Mexican Lasagna Recipes

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.

Steps:

• Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.
• For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
• Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.
• For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
• Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
• Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
• Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.
• Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
• Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.
• Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

Steps:

• Preheat oven to 350 degrees.
• Cook meat with onion and garlic until no longer pink; drain.
• Add beans, red or green pepper, tomato sauce, taco sauce, salt, cumin and oregano; simmer 10 minutes.
• Spoon 1 cup meat mixture evenly in bottom of 9x13 inch baking dish.
• Layer 6 tortillas over sauce; with 1 cup of the meat mixture and spread evenly.
• Sprinkle with 1 cup cheese.
• Cover with remaining tortillas and remaining meat mixture.
• Cover tightly with foil.
• Bake 20 minutes. Uncover; top with remaining cheese.
• Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
• Can be served with chopped lettuce and chopped tomatoes for a nice garnish.

Steps:

• Preheat oven to 350 degrees F.
• Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.

Steps:

• Preheat oven to 375'.
• In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
• Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.
• Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
• As a side dish, I make a tossed green salad and add chopped cilantro to compliment the taste. Also serve with fresh french bread and butter or we eat it with Tortilla strips sometimes instead of bread. Yummy!
• Quick Tips: I buy a roasted chicken already cooked and cut it up. My family doesn't like onion so I use a grater to mince onion to make it so small they don't see it in the dish. Also, I buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.

Steps:

• Sautee onions, garlic and green pepper in oil until tender.
• Add tomatoes (drained), salsa and cumin, bring to a boil.
• Simmer for two minutes.
• Drain and rinse beans and add to others. If you are using, add ground beef here.
• In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
• Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
• Bake in a 350 degree oven for 35 minutes and serve with sour cream.
• Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.

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.

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:

• 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.

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.

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.

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.

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:

• 1.Preheat oven to 400°F. Coat 9-inch-square baking dish with spray. 2.Preheat large, nonstick saute pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan. 3.Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside. 4.Spread ½ cup enchilada sauce over bottom of dish; top with 1 tortilla, ¼ cup cheese, then 1½ cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with ¼ cup cheese and 1 cup vegetables. Repeat layers. 5.Top with remaining tortilla, ¾ cup enchilada sauce, ½ cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes. 6.Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.