Ortegaand174 Mexican Lasagna Food

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MEXICAN LASAGNA



Mexican Lasagna image

Make and share this Mexican Lasagna recipe from Food.com.

Provided by erinBOberrin

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb lean ground turkey
1 (1 1/4 ounce) package taco seasoning
1/2 cup chopped onion
1 1/2 cups tomato sauce (low sodium)
16 ounces salsa or 16 ounces picante sauce
1 cup light cottage cheese
3/4 cup egg substitute
8 corn tortillas
4 ounces light monterey jack cheese, shredded
4 ounces light cheddar cheese, shredded

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



Mexican Lasagna image

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

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

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



Mexican Lasagna image

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

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

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 LASAGNE



Mexican Lasagne image

Make and share this Mexican Lasagne recipe from Food.com.

Provided by Mary Jenny

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons club house chili powder
1 teaspoon club house ground cumin
1 teaspoon club house minced garlic
1/2 teaspoon club house oregano leaves
1/2 teaspoon club house crushed red pepper flakes (optional)
1 lb lean ground beef
1/2 cup chopped onion
680 ml tomato sauce
540 ml black beans, drained and rinsed
3/4 cup frozen corn kernels
127 ml chopped green chilies, with juice
8 flour tortillas
2 cups shredded cheddar cheese

Steps:

  • In large skillet, brown beef and onion over med-hi heat; drain. Stir in tomato sauce, beans, corn and green chilies. Stir in all spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
  • Spread 2/3 cup (150 mL) beef mixture on bottom of lightly greased 13x9 in/ 34x22 cm baking dish. Top with 4 tortillas, overlapping as needed. Layer with ½ of remaining beef mixture and ½ of cheese. Repeat with remaining tortillas, beef mixture and cheese.
  • Bake in preheated 350ºF (180°C) oven 15 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 318.8, Fat 8.8, SaturatedFat 3, Cholesterol 36.9, Sodium 697.4, Carbohydrate 41, Fiber 7.7, Sugar 5.3, Protein 20.7

MEXICAN LASAGNA



Mexican Lasagna image

Chili powder adds a spicy Mexican twist to the Italian favorite. The taste-tested recipe comes from Ragu kitchens. TIP: Substitute refried beans for ground beef for a meatless main dish.

Provided by Barb G.

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

1 (26 ounce) jar old world pasta sauce
1 lb ground beef or 1 (15 ounce) can refried beans
1 (15 1/4 ounce) can whole kernel corn, drained
4 1/2 teaspoons chili powder
6 (8 1/2 inch) flour tortillas
2 cups shredded cheddar cheese (about 8 ounces)

Steps:

  • Preheat oven to 350 degrees; Set aside 1 cup pasta sauce.
  • In a 10-inch skillet, brown ground beef over medium-high heat; drain of fat.
  • Stir in remaining pasta sauce, corn and chili powder.
  • In a 13-x-9-inch spread 1 cup pasta mixture; arrange 2 tortillas over sauce, overlapping edges slightly.
  • Layer half of the sauce mixture and one-third of the cheese over tortillas; REPEAT layers. ending with tortillas.
  • Spread tortillas with the 1 cup reserved pasta sauce.
  • Bake 30 minutes, then top with remaining cheese and bake another 10 minutes or until sauce is bubbling and cheese is melted.

Nutrition Facts : Calories 493.3, Fat 24.3, SaturatedFat 10.6, Cholesterol 68.2, Sodium 1136.4, Carbohydrate 44.9, Fiber 3.4, Sugar 10.6, Protein 24.7

MEXICAN LASAGNA



Mexican Lasagna image

I adapted this from the May 2001 issue of Prevention Magazine. A different take on lasagna, but really good! Note: instructions updated to appease negative commenter. It honestly never occurred to me that noodles might not have to be cooked first...

Provided by scrappyhare

Categories     Black Beans

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 cup cottage cheese
1 egg
1 lb lean ground beef
14 ounces canned Mexican-style stewed tomatoes, crushed and undrained
2 tablespoons tomato paste
15 ounces canned black beans, drained
4 ounces canned diced green chiles, drained
1 tablespoon chili powder
lasagna noodle, to fit pan (about 6)
3 cups shredded monterey jack cheese (I like equal amounts of both) or 3 cups cheddar cheese (I like equal amounts of both)

Steps:

  • Boil lasagna noodles according to package directions. Drain and set aside.
  • Combine cottage cheese and egg in a small bowl, and stir to mix well. Set aside.
  • Place the ground beef in a large nonstick skillet over medium heat.
  • Cook, stirring to crumble, until the meat is no longer pink.
  • Add the tomatoes, tomato paste, beans, chiles, and chili powder, and stir to mix well.
  • Cook, uncovered, stirring frequently, for about 10 minutes, or until the mixture is thick.
  • Remove the skillet from the heat and set aside.
  • Coat a 13x9 inch pan with cooking spray, and line the bottom of the pan with one layer of lasagna noodles.
  • Spread half of the meat mixture over the noodles, dot with half the cottage cheese mixture, and top with half the shredded cheese.
  • Repeat the layers using the remaining ingredients.
  • Cover the pan with foil, and bake at 350*F for 25 minutes.
  • Remove the foil, and bake for 5 minutes longer, or until heated through and the cheese is melted and bubbly.
  • Remove the pan from the over, and let sit for 10 minutes before cutting into squares and serving.

Nutrition Facts : Calories 239.7, Fat 13.8, SaturatedFat 7.6, Cholesterol 70, Sodium 588.1, Carbohydrate 9.1, Fiber 3, Sugar 0.6, Protein 19.8

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