Fiesta Taco Lasagna Food

FIESTA LASAGNA

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

TACO FIESTA CHICKEN LASAGNA

Steps:

• Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
• Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
• Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

TACO LASAGNA

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
• Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
• Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.

FIESTA TACO LASAGNA

Steps:

• Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet.
• Stir in taco seasoning, corn, and 1/2 cup water.
• Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
• Add cream cheese, stirring until melted.
• Remove from heat, and stir in 1 1/2 cups Cheddar-Monterey Jack cheese.
• Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
• Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
• Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
• Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
• Sprinkle evenly with remaining 1 1/2 cups Cheddar-Monterey Jack cheese.
• Bake, covered, at 375° for 30 minutes.
• Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
• Let stand 5 minutes.
• Serve with desired toppings.

FAVORITE TACO LASAGNA

Steps:

• In a large skillet brown the beef, green pepper and onion over medium heat until onions and peppers are soft and meat is no longer pink. Add water and taco seasoning and bring to a boil. Reduce heat and simmer for 5 minutes. stir in tomatoes and black beans (rinsed and drained). Simmer for 10 minutes.
• Use a greased 9 x 13 pan. Put 2 tortillas on the bottom overlapping as necessary. Spread with half of the refried beans, then half of the meat mixture and 1 cup of cheese. Repeat layers starting with tortilla shells. Top with remaining tortilla shells and cheese. Cover with foil and bake for 30 minutes at 350 or until cheese is melted . Garnish with fresh cilantro if desired and top with sour cream.

TACO LASAGNA

Steps:

• Cook pasta and cool.
• Cook meat, onion and green pepper.
• Drain.
• Stir in taco seasoning, water and sauce; heat to boiling.
• Reduce heat- simmer 5 minutes.
• Heat oven to 350~.
• Pour 1/2 of meat sauce on bottom of 13X9X2 baking dish.
• Layer with noodles, meatsauce and cheeses.
• Top off with sauce and cheese.
• Cover with foil and bake 20 minutes.
• Remove foil; bake 10 minuites until bubbly.
• Let stand 10 minutes.
• Serve sprinkled with lettuce and tomato and black olives.
• Great when you have company OR fix in two smaller dishes and freeze one for later.
• Freeze before baking.

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.

TACO FIESTA CHICKEN LASAGNA

Steps:

• Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
• In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
• Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
• Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
• NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

TACO FIESTA CHICKEN LASAGNA

Steps:

• In a large mixing bowl, mix together the tomatoes and taco sauce.
• Add in the cumin, oregano, and chicken; stir to combine.
• In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
• Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
• Top with 4 uncooked lasagna noodles.
• Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
• Sprinkle with 1 cup cheese and half the onions and olives.
• Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
• Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
• Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
• Refrigerate 8 hours or overnight.
• Preheat oven to 350°.
• Bake covered lasagna for 50 minutes.
• Uncover; bake 18-22 more minutes or until bubbly and heated.
• Let stand 10-15 minutes before serving.
• Sprinkle with cilantro.

FIESTA MEXICAN LASAGNA

Steps:

• Preheat oven to 350.
• Coat a baking dish with non stick spray.
• Brown ground beef and onion. Drain.
• Add tomatoes and green chilies, tomato sauce, cumin,salt and pepper. Simmer 15 minutes.
• In a small bowl combine sour cream and cream cheese.
• Spread cream cheese mixture on top of the 3 tortillas.
• Layer in the baking dish tortilla, meat mixture then cheese. Repeat 2 more times.
• Bake 30 minutes.
• This can be garnished with diced tomato,chopped green onions, shredded lettuce, black olives or guacamole. I didn't use any garnishes and it was very good.