El Pollo Mexican Lasagna Food

MEXICAN LASAGNA

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.

MEXICAN LASAGNA

Steps:

• Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.
• Cool and serve: Let the casserole stand for 10-15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

MEXICAN LASAGNA

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

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.