CONTEST-WINNING TEX-MEX LASAGNA
This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.
Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1170mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.
TEX-MEX LASAGNA
Make and share this Tex-Mex Lasagna recipe from Food.com.
Provided by Redsie
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
- Combine salsa and remaining tomato sauce.
- Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
- Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.
Nutrition Facts : Calories 246.9, Fat 8.7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 1085.6, Carbohydrate 28.1, Fiber 7.8, Sugar 6.7, Protein 16.7
TEX-MEX LASAGNA
"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.
Nutrition Facts :
TEX-MEX LASAGNA
Make and share this Tex-Mex Lasagna recipe from Food.com.
Provided by weekend cooker
Categories < 4 Hours
Time 1h5m
Yield 1 lasagna dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
- Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl, combine the egg and cottage cheese.
- Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
- Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
- Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
- Cover and bake at 325 degrees for 25 minutes.
- Uncover and bake an additional 10 minutes.
Nutrition Facts : Calories 720.6, Fat 42.2, SaturatedFat 22.6, Cholesterol 196.8, Sodium 1540.8, Carbohydrate 31.8, Fiber 4.3, Sugar 5.9, Protein 53.2
TEX-MEX LASAGNA
Corn tortillas and salsa replace the noodles and Italian sauce in this cheesy southwest version of lasagna. It takes just minutes to assemble!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Brown meat in large skillet; drain. Stir in salsa and corn.
- Spoon 1 cup of the meat mixture into 12x8-inch baking dish. Top with half each of the tortillas, remaining meat mixture and VELVEETA; repeat layers. Cover with foil.
- Bake 20 minutes. Uncover. Bake an additional 5 minutes or until VELVEETA is melted and mixture is heated through. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
TEX-MEX CHICKEN LASAGNA
Easy and delicious! Can be varied to suit different tastes. Will freeze for multiple casseroles! I make in 2-serving sizes, for this size, recipe will make 4 dishes.
Provided by Caroline Cooks
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan over medium heat, combine spaghetti sauce and 1 cup of Picante sauce,.
- seasoning mix, cook for 10 minutes.
- Spread ½ cup Picante sauce in bottom of deep 8 X 12" baking dish.
- Layer tortillas, chicken, sauce mix, cottage cheese, and olives, in that.
- order.
- Top with cheese and olives.
- Bake at 350° for 20-25 minutes or until cheese is melted and casserole is bubbly.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 461, Fat 21.4, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1432.5, Carbohydrate 35.2, Fiber 2.6, Sugar 10.4, Protein 31.5
LASAGNA WITH MEX APPEAL
by Looneyspoons, Janet and Greta Podleski. We had this for dinner tonight and I was impressed. It doesn't taste low-fat at all!I did add canned green chilies for extra heat and flavor, but didn't include it in the list of ingredients, since this isn't my recipe.
Provided by graciethebaker
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large saucepan with non-stick spray.
- Add onions, garlic, and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 minutes.
- Add tomatoes, salsa, and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes.
- Stir in black beans and kidney beans. Remove from heat.
- Preheat oven to 350 degrees.
- Spray a 13X9 inch baking dish with cooking spray.
- Spread 1/3 of the bean mixture over the bottom. Cover with half the tortillas (0verlapping as needed), and half the cheese.
- Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
- Cover and bake at 350 degrees for 35 minutes.
- Let cool for 10 minutes before serving. Garnish with tomato slices and green onions. If desired serve with dollop of sour cream on top.
Nutrition Facts : Calories 291, Fat 3.5, SaturatedFat 1.3, Cholesterol 4.5, Sodium 351.4, Carbohydrate 50.7, Fiber 12.8, Sugar 7.3, Protein 17.6
TEX MEX LAST-MINUTE "LASAGNA"
Thick and chunky salsa gives this lasagna-like mac & cheese casserole its Tex-Mex cred.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package. Meanwhile, brown meat in large skillet; drain. Add salsa and corn; cook 5 min. or until heated through, stirring occasionally.
- Stir sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of half each of the meat mixture and shredded cheese. Repeat layers.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 510, Fat 24 g, SaturatedFat 10 g, TransFat 3.5 g, Cholesterol 85 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 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
TEX-MEX "LASAGNE"
Steps:
- Finely chop onions and bell pepper and mince garlic. Cut chicken into 3/4-inch cubes. In a 12-inch skillet cook onion, bell pepper, and garlic with salt and pepper to taste in 3 tablespoons oil over moderate heat, stirring, until onion is softened. Add chicken and spices and cook, stirring, until most of chicken begins to turn opaque on outside, about 2 minutes. Stir in vinegar and 1 1/4 cups beer, reserving remainder, and simmer, uncovered, stirring occasionally, until chicken is just cooked through, about 5 minutes.
- Transfer chicken with a slotted spoon to a bowl and boil sauce, stirring occasionally, until slightly thickened, about 5 minutes. Season sauce with salt and pepper and pour over chicken, stirring to coat.
- In a saucepan heat beans with reserved beer and 1/4 cup salsa over moderate heat, stirring, until mixture is of a spreadable consistency.
- In a 9-inch skillet heat remaining 1/2 cup oil over moderate heat until hot but not smoking and cook tortillas 1 at a time until softened but not crisp, about 5 seconds. With tongs transfer tortillas as cooked to paper towels to drain. In a bowl gently toss cheeses together.
- Preheat oven to 325°F. and lightly oil a 13- by 9- by 3-inch glass or ceramic baking dish.
- Assemble lasagne:
- In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of chicken mixture. Sprinkle one third cheese over chicken and spread half of remaining salsa over cheese.
- Repeat layering of tortillas, beans, chicken, cheese, and salsa and top with remaining 4 tortillas, gently pressing them into salsa. Sprinkle remaining cheese over tortillas. Bake lasagne in middle of oven 35 minutes.
- Increase temperature to 425°F.
- Continue baking lasagne until golden and bubbling, about 10 minutes more. Let lasagne stand 15 minutes.
- Serve lasagne with sour cream, cilantro, and jalapeño slices.
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- Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
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