MEXICAN LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
MEXICAN LASAGNA
Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook and drain noodles as directed on package.
- Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.
- Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
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
MEXICAN LASAGNA WITH NOODLES
A different twist on lasagna! Easy to make!
Provided by POPCKLGAL
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
- Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
- Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
- In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g
MEXICAN NOODLE LASAGNA
Make and share this Mexican Noodle Lasagna recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
- Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
- Cook ground meat with onion and taco seasoning.
- Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
- Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
- Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles).
- Cover with foil so cheese doesn't burn and noodles don't dry out.
- Bake 30 minutes in preheated 325°F oven.
- Serve with sour cream (optional).
Nutrition Facts : Calories 512, Fat 30.5, SaturatedFat 15.8, Cholesterol 104.9, Sodium 562, Carbohydrate 24.4, Fiber 7.8, Sugar 3, Protein 35.3
V'S MEXICAN LASAGNA
I was going to make chicken enchiladas and realized I didn't have tortillas so I switched it up a bit and came up with a Mexican Lasagna instead. It's a big hit and always requested in my house. I was honored to have it Published in SeptOct Issue of Taste of Home Simple & Delicious...pg 56!
Provided by Vseward Chef-V
Categories Mexican
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375'.
- In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
- Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.
- Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
- As a side dish, I make a tossed green salad and add chopped cilantro to compliment the taste. Also serve with fresh french bread and butter or we eat it with Tortilla strips sometimes instead of bread. Yummy!
- Quick Tips: I buy a roasted chicken already cooked and cut it up. My family doesn't like onion so I use a grater to mince onion to make it so small they don't see it in the dish. Also, I buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.
FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
MEXICAN LASAGNA
Make and share this Mexican Lasagna recipe from Food.com.
Provided by Cuistot
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 432.3, Fat 19.4, SaturatedFat 9.6, Cholesterol 68.2, Sodium 888.1, Carbohydrate 40, Fiber 8.6, Sugar 6.4, Protein 25.6
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