Tex Mex Lasagna Omac Food

CONTEST-WINNING TEX-MEX LASAGNA

Steps:

• In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

TEX-MEX CHICKEN LASAGNA

Steps:

• In saucepan over medium heat, combine spaghetti sauce and 1 cup of Picante sauce,.
• seasoning mix, cook for 10 minutes.
• Spread ½ cup Picante sauce in bottom of deep 8 X 12" baking dish.
• Layer tortillas, chicken, sauce mix, cottage cheese, and olives, in that.
• order.
• Top with cheese and olives.
• Bake at 350° for 20-25 minutes or until cheese is melted and casserole is bubbly.
• Let stand 10 minutes before cutting.

TEX-MEX LASAGNA

Steps:

• In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
• Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
• In a small bowl, combine the egg and cottage cheese.
• Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
• Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
• Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
• Cover and bake at 325 degrees for 25 minutes.
• Uncover and bake an additional 10 minutes.