Mexican Lasagna Casserole Video Food

MEXICAN LASAGNA CASSEROLE + VIDEO

Steps:

• In a large pot over medium heat, add ground pork and beef. Break up the meat with a spoon and cook until meat is well browned, Stir in beef broth, scraping up any browned bits on bottom of pan. Add the salsa, tomato paste, spices, salt and pepper. Stir to mix thoroughly and lower heat to simmer. Cook for 1 hour adding more beef broth if it gets too thick.
• Meanwhile, place lasagna noodles into the bottom of your baking pan. Pour hot water over the noodles, making sure the lasagna noodles are completely covered with water. Let soak for 30 minutes, then drain and discard water.
• Preheat oven to 375°F. Lightly grease a deep 9x13" baking pan.
• Layer 1: Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan. Place 4-6 noodles on top (enough to cover meat sauce). Spread with half of the refried beans. Top with half of corn.
• Layer 2: Spoon 1 1/2 cups meat sauce over corn. Place 4-6 noodles on top (enough to cover meat sauce), then sprinkle with half cheddar and pepper jack cheese.
• Repeat Layer 1 and 2. To finish, place a final layer of lasagna noodles, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining cheese.
• Cover loosely with aluminum foil and bake in preheated oven for 25 minutes. Remove foil, and bake additional 20 minutes for cheese to brown.
• Remove from oven, allow to rest 5 minutes and crumble queso fresco or cotija cheese and chopped cilantro on top (optional). Serve hot.

FAVORITE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

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.

BEEFY MEXICAN LASAGNA

Steps:

• In a large skillet-brown meat& drain.
• Add beans& burrito seasoning to meat.
• Simmer 5 minutes.
• Stir in 1/2 can Durkee onion rings.
• In a large bowl-add cottage cheese, eggs and 1 cup cheese.
• Place about 3 flour tortillas in the bottom of a GREASED 9x13 dish.
• Overlap more tortillas up the sides.
• Spoon meat mixture over tortillas-add the jar of picante sauce.
• Top with another layer of tortillas.
• Top with the cottage cheese mixture.
• Cover with foil& bake at 350 for 45 minutes.
• Sprinkle with cheese& remainder of onion rings.
• Bake 5 more minutes uncovered.

MEXICAN LASAGNA CASSEROLE (VEGAN)

Steps:

• Preheat oven to 375°F.
• In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
• Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
• Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
• Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
• Cover the refried beans with half of the pepper-onion-tomato mixture.
• Sprinkle entire dish lightly with 1/2 tsp cumin.
• Cover with half the can of corn.
• Cover with half the can of beans.
• Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
• Cover with a final layer of tortillas.
• Sprinkle with black olives.
• Top with the remaining 1 cup salsa.
• Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.