SOUTHWESTERN LASAGNA
Make and share this Southwestern Lasagna recipe from Food.com.
Provided by Debs Recipes
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut each tortilla into 2 or 3 pieces; set aside.
- Brown ground beef in a large skillet until crumbly; drain fat.
- Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
- Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
- In a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
- Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
- NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
Nutrition Facts : Calories 483.1, Fat 26.8, SaturatedFat 12.6, Cholesterol 118.6, Sodium 1131.4, Carbohydrate 26.6, Fiber 4.3, Sugar 5.5, Protein 34.5
CRISPY SOUTHWESTERN LASAGNA
Make and share this Crispy Southwestern Lasagna recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- In a large non-stick skillet, cook the meat over medium heat until done, and drain any excess liquid.
- Add the tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
- In a small bowl, blend the egg whites and cottage cheese well; set aside.
- In a 13x9x2-inch non-stick baking dish coated with non-stick cooking spray, place six quartered tortillas.
- Layer all the corn, half the meat mixture, half the cheese, four quartered tortillas, then all of the cottage cheee mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas, and top with the remaining cheese.
- Bake uncovered for 30 minutes. Serve.
Nutrition Facts : Calories 318.4, Fat 11.1, SaturatedFat 4.5, Cholesterol 38.8, Sodium 609, Carbohydrate 31.7, Fiber 4.3, Sugar 3.9, Protein 25.1
SOUTHWEST CHICKEN LASAGNA
Make and share this Southwest Chicken Lasagna recipe from Food.com.
Provided by Georgia Sawhook
Categories Chicken Breast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make lasagne noodles as directed and drain and set aside.
- Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper.
- Set aside.
- To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.
- then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender.
- Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos.
- Bring to a boil, then reduce the heat.
- Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
- Put on low and and cover and the chicken to it.
- stir and allow the flavors to come together.
- Do this for about another 15- 20 minutes.
- Turn off heat and let sit.
- Lightly spray a 13 x 9 baking or cake pan.
- To assemble the lasagna, place a little of the sauce on the bottom to coat the pan.
- Then place about 4 or 5 lasagne noodles down first.
- Then spread half of the cottage cheese mixture over the noodles.
- Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately.
- Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.
- then more cheese.
- Leave just enough sauce and cheese to cover the third and final layer of noodles.
- So you put the remaining noodles on top with a coating of sauce and remainder of cheese.
- Then you place the thin slices of red, yellow, or green pepper for garnish.
- Bake about 50 minutes or until bubbly.
- Let stand 10- 15 minutes before cutting and serving.
- The oven should be preheated to 350 degrees.
- Enjoy!
Nutrition Facts : Calories 713.1, Fat 29.6, SaturatedFat 14.7, Cholesterol 164.2, Sodium 1581, Carbohydrate 61.1, Fiber 5.2, Sugar 8.9, Protein 50.5
SOUTHWESTERN CHILE LASAGNA
I wanted a Mexican lasagna for dinner one night so I decided to make up my own version, playing off of other recipes I've seen. The chili and the rice each taste great on their own as well as working really well together. I'm leaving out amounts for the tortillas, cheese, and cilantro. This recipe makes a lot of chili and rice. I love the leftovers for lunches, but if you want a larger lasagna, there is plenty of rice and chili for that with this recipe. The peppers are flexible as everyone has a different sense of the right amount of heat! Most of the cooking time is inactive.
Provided by Scarlett516
Categories Southwestern U.S.
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- For the chili:.
- Dice the medium onion.
- Cook in a 8qt. pot over medium heat.
- Dice 2 cloves garlic and add to onions.
- Add ground beef and cook until browned.
- Drain out most of the fat.
- Add the remaining ingredients for the chili. Simmer on stove for several hours or until all the flavors have come together.
- For the rice:.
- Rinse rice to remove excess starch. Add to pot with the chicken stock.
- Bring to boil, cover, and reduce to simmer until all the stock has been absorbed.
- Remove from heat.
- Meanwhile, in a skillet, melt 1 tbsp butter over medium heat.
- Add 1 cup diced onion, Rotel, and 1 clove minced garlic. Add the remaining ingredients. Stir together.
- Cook until onion and garlic are tender.
- Add to tomato mixture to the rice by fluffing with a fork until it is evenly incorporated.
- For the lasagna (I made an 8x4" lasagna):.
- Ladle a thin layer of the chili on the bottom of your pan.
- Trim the rounded edges off the tortillas and cut into strips. Create a layer of tortilla strips in the pan.
- Scoop about 1-2 cups rice and spread in even layer over tortillas.
- Spread about 2 cups chili over rice.
- Sprinkle to cover with cheese.
- Repeat until you are within 1/2" of the top of your pan. Leave the cheese as the last later.
- Sprinkle with cilantro.
- Spray aluminum foil with non-stick spray and bake in a 350°F oven for about 1/2 hour. Remove foil and cook until cheese is melted, browned, and bubbly.
Nutrition Facts : Calories 618.6, Fat 26.6, SaturatedFat 9.9, Cholesterol 106.9, Sodium 1403.3, Carbohydrate 59.5, Fiber 9.1, Sugar 7.1, Protein 39.5
SOUTHWEST CHICKEN LASAGNA - OAMC
Another recipe from my catering biz, it's a big hit at weddings. Requested frequently. You'll find with my recipes a plethora of chicken recipes, my husband has a very high iron content and can't eat anything except for chicken and turkey. Hope you like this one, it's made to serve 16, 1.5 cup servings.
Provided by ColoradoCookin
Categories One Dish Meal
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 19
Steps:
- Cook noodles according to directions, drain and set aside.
- For the cottage cheese mixture, mix all ingredients and set aside.
- To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
- Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
- Preheat oven to 375°F.
- Lightly spray 2 13x9 pans, with no stick spray.
- To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
- Cover pan with foil; repeat with second pan, cover that pan with foil also.
- Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.
Nutrition Facts : Calories 550, Fat 20, SaturatedFat 9.6, Cholesterol 150.3, Sodium 951, Carbohydrate 44.3, Fiber 3.4, Sugar 10.2, Protein 47.2
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWEST CHICKEN LASAGNA
Steps:
- 1) Make lasagna noodles as directed and drain and set aside. Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and black pepper. Set aside. To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom. Then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chiles, and jalapenos. Bring to a boil, and then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently. Put on low and cover and add the chicken to it. Stir and allow the flavors to come together. Do this for about another 15 - 20 minutes. Turn off heat and let sit.
- 2) Lightly spray a 13 x 9 baking or cake pan. To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagna noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce, then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles. So you put the remaining noodles on top with a coating of sauce and remainder of cheese. Then place the thin slices of red, yellow, or green pepper for garnish.
- 3) The oven should be preheated to 350 degrees F. Bake about 50 minutes or until bubbly. Let stand 10 - 15 minutes before cutting and serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTHWESTERN LASAGNA
I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 23g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 970mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
CHICKEN LASAGNA WITH SPINACH
My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.
Provided by Crystal
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 16
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
- While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
- Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
- Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
- Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
- Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g
EASY SOUTHWESTERN CHICKEN
Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!
Provided by Martha C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
- Put chicken in the bag with the remaining seasoning; shake to coat.
- Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
- Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
- Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g
SOUTHWEST CHICKEN QUESO LASAGNA
Steps:
- Heat oven to 400°F.
- Microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Remove 1/3 cup VELVEETA sauce; reserve for later use. Add chicken, beans and corn to remaining sauce; mix well.
- Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers twice. Top with reserved VELVEETA sauce; cover.
- Bake 30 min. or until heated through. Remove from oven.
- Sprinkle with onions. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 18 g
SOUTHWESTERN CHICKEN
This simple six-ingredient recipe sent in by Roberta freedman is so tasty, you won't believe it's also good for you. From her home in mesilla Park, New Mexico, Roberta writes, "I like it because it is so quick to fix. It's just one way I add some flavors of the Southwest to lean chicken."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.
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