Chipotle Mexican Lasagna Food

CORN AND CHIPOTLE RAVIOLI LASAGNA

Steps:

• Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
• Preheat the broiler to high.
• For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
• Broil until the top is browned and bubbly, about 8 minutes.

CHIPOTLE MEXICAN LASAGNA

Steps:

• Sauté onions and peppers in oil until peppers are floppy.
• Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
• Add tomato sauce and paste, simmer, the longer the better.
• Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
• Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
• Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
• Bake covered for 30-40 min., uncover and back another 15-25, let cool.
• Top with sour cream and serve with Mexican rice and refried black beans.

EASY VEGETARIAN MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Coat an 11 by 7-inch baking pan with cooking spray.
• In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. 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 bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean 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

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.