Tex Mex Lasagna 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 LASAGNA

Steps:

• Preheat oven to 375°F. Brown meat in large skillet; drain. Stir in salsa and corn.
• Spoon 1 cup of the meat mixture into 12x8-inch baking dish. Top with half each of the tortillas, remaining meat mixture and VELVEETA; repeat layers. Cover with foil.
• Bake 20 minutes. Uncover. Bake an additional 5 minutes or until VELVEETA is melted and mixture is heated through. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

TEX-MEX LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 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.

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 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
• Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 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.

CROCK POT TEX-MEX "LASAGNA"

Steps:

• In a skillet, brown hamburger and onions until onions are tender.
• Add 1/2 cup olives, tomato sauce, chili beans, red pepper, soy sauce, garlic, and 1 tablespoon cilantro.
• Simmer 10 minutes.
• Remove from heat and drain excess fat.
• Meanwhile, lightly grease crockpot.
• Line bottom of crock pot with one layer of tortillas, cut as needed to fit crockpot size.
• Layer 1/3 meat mixture on top of tortilla layer.
• Top with 1/4 of the cheese.
• Repeat the layers twice and top with final tortilla layer.
• Spread final 200 grams of cheese over tortilla top.
• Mix reserved chili bean sauce and tomato juice.
• Pour over cheese layer.
• Sprinkle with remaining 1 tablespoon cilantro and 1/4cup olives.
• Cover and cook on high for 4 - 5 hours.
• For added flavor make an "a La" with a dollop of sour cream .

LASAGNA WITH MEX APPEAL

Steps:

• Spray a large saucepan with non-stick spray.
• Add onions, garlic, and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 minutes.
• Add tomatoes, salsa, and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes.
• Stir in black beans and kidney beans. Remove from heat.
• Preheat oven to 350 degrees.
• Spray a 13X9 inch baking dish with cooking spray.
• Spread 1/3 of the bean mixture over the bottom. Cover with half the tortillas (0verlapping as needed), and half the cheese.
• Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
• Cover and bake at 350 degrees for 35 minutes.
• Let cool for 10 minutes before serving. Garnish with tomato slices and green onions. If desired serve with dollop of sour cream on top.

LAYERED TEX-MEX LASAGNA

Steps:

• For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder, if desired. Set aside.
• Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.
• Preheat the oven to 350°F.
• Place 1 1/2 cups of the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.

TEX-MEX "LASAGNE"

Steps:

• Finely chop onions and bell pepper and mince garlic. Cut chicken into 3/4-inch cubes. In a 12-inch skillet cook onion, bell pepper, and garlic with salt and pepper to taste in 3 tablespoons oil over moderate heat, stirring, until onion is softened. Add chicken and spices and cook, stirring, until most of chicken begins to turn opaque on outside, about 2 minutes. Stir in vinegar and 1 1/4 cups beer, reserving remainder, and simmer, uncovered, stirring occasionally, until chicken is just cooked through, about 5 minutes.
• Transfer chicken with a slotted spoon to a bowl and boil sauce, stirring occasionally, until slightly thickened, about 5 minutes. Season sauce with salt and pepper and pour over chicken, stirring to coat.
• In a saucepan heat beans with reserved beer and 1/4 cup salsa over moderate heat, stirring, until mixture is of a spreadable consistency.
• In a 9-inch skillet heat remaining 1/2 cup oil over moderate heat until hot but not smoking and cook tortillas 1 at a time until softened but not crisp, about 5 seconds. With tongs transfer tortillas as cooked to paper towels to drain. In a bowl gently toss cheeses together.
• Preheat oven to 325°F. and lightly oil a 13- by 9- by 3-inch glass or ceramic baking dish.
• Assemble lasagne:
• In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of chicken mixture. Sprinkle one third cheese over chicken and spread half of remaining salsa over cheese.
• Repeat layering of tortillas, beans, chicken, cheese, and salsa and top with remaining 4 tortillas, gently pressing them into salsa. Sprinkle remaining cheese over tortillas. Bake lasagne in middle of oven 35 minutes.
• Increase temperature to 425°F.
• Continue baking lasagne until golden and bubbling, about 10 minutes more. Let lasagne stand 15 minutes.
• Serve lasagne with sour cream, cilantro, and jalapeño slices.