Tortilla Lasagne Food

TORTILLA LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13x9-in. baking dish. , Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers. , Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

MEXICAN TORTILLA LASAGNA

Steps:

• Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
• Simmer until beans have "melted" stir in the pepper jack cheese.
• Cut corn tortillas into quarters.
• Spray bottom of 9X13 baking dish with PAM.
• Layer 1/3 of tortillas on bottom.
• Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
• Sprinkle reduced fat cheddar on top of last layer.
• Bake covered at 400* for 30 minutes.

TORTILLA LASAGNA

Steps:

• Heat oven to 400 degrees F.
• Spray baking sheet with Pam.
• Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
• Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
• Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
• Reduce oven temp to 350-degrees F.
• Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
• Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
• Serve with sour cream, salsa and chopped jalapenos, if desired.

TORTILLA LASAGNE

Steps:

• You will need a round ovenproof dish, approx. 26cm diameter x 6cm deep / 10 inches diameter x 2¼ inches deep. Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF, slipping in a baking tray at the same time. To make the sauce, heat the oil in a pan on the stove and fry the onion, pepper and chilli. add the salt and cook gently for 15 minutes and, once soft, add the chopped coriander stalks. Add the canned tomatoes, then swill the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa, in keeping with the Mexican mojo) to cook while you get on with preparing the filling - about 10 minutes. To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smearing it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. Add a third of the beans and cheese mixture, covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. Repeat with another third of beans and cheese, and some more salsa before layering on another 2 tortillas. Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. Bake in the oven for 30 minutes, and let it rest for a good 10-15 minutes before slicing like a pizza.

LAYERED TORTILLA LASAGNA

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
• Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
• Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
• Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

MEXICAN LASAGNA

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.

LOW CARB TORTILLA LASAGNA

Steps:

• Sprinkle the spices over the chicken then cook in frying pan until no longer pink.
• Spread 2 tbsp of pizza sauce in 9X9 baking dish. Stir the rest of the sauce in with the chicken.
• Lay 1 tortilla in the bottom of the baking dish. Spread 1/3 of the ricotta, meat mixture, & mozzarella. Repeat to make 2 more layers.
• Bake at 375 for 20 minutes or until sauce is bubbling. Let stand for 5 minutes before cutting.

MEXICAN LASAGNA MADE WITH CORN TORTILLAS

Steps:

• Brown meat and drain off fat stir in one can enchilada sauce then set mixture aside.
• In bowl pour in 2 cans enchilada sauce,.
• Spray your baking pan with non stick spray.
• To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time.
• Place the shell onto bottom of baking pan and continue this until bottom of pan is covered.
• Then place a layer of the meat mixture.
• A layer of cheese and repeat with the tortilla,meat,cheese.
• Continues this until pan is full.
• when finished pour the remaining enchilada sauce over the entire pie.
• Top it off with another layer of cheese.
• Bake at 350 for 25-30 minutes or until bubbly.
• Top with your favorite toppings.
• This pie can also be made up to 24 hours ahead just make it as above (do not bake) cover and refrigerate but increase baking time from 30 to 45 minutes.