CORN TORTILLA CHICKEN LASAGNA
This Southwest-style lasagna will satisfy a hungry crowd. It can be "stretched" with extra beans, and it's super-easy to put together. People love it! -Susan Seymar, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 341 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 600mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
LASAGNA CORN CARNE
My grandkids always ask me to make this dish, which is sort of like chili in a pan. I came up with the recipe one day using just ingredients I had on hand. It was an instant hit. -Mary Lou Wills, La Plata, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Spread a fourth of the meat sauce in a greased 13x9-in. baking dish; top with four noodles. Repeat layers once. Layer with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the remaining noodles, sauce and cheeses., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 313 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 690mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
CORN AND POBLANO LASAGNA
Provided by Marcela Valladolid
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
CORN AND CHIPOTLE RAVIOLI LASAGNA
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
- Preheat the broiler to high.
- For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
- Broil until the top is browned and bubbly, about 8 minutes.
MEXI-CORN LASAGNA
This is a great crowd pleaser. It keeps well, leftovers are great the next day. Very forgiving to substitutions, exclusions, and additions with regard to the spices. Kids like it better without the chili powder and a mild salsa. From "All Time Family Favorites, Casseroles & One-Dish Meals."
Provided by Chantel2
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Brown meat in a large skillet; drain. Add corn, tomato sauce, salsa, chili powder, and cumin. Simmer, stirring frequently, 5 minutes.
- In a mixing bowl combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt; mix well.
- Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Top tortillas with half of the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cottage cheese, overlapping as necessary. Top with remaining meat mixture.
- Bake in preheated oven at 375°F about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese.
- Let stand 10 minutes before serving. Great with additional salsa, sour cream, and/or guacamole.
Nutrition Facts : Calories 421.2, Fat 18.5, SaturatedFat 8.2, Cholesterol 113.5, Sodium 1123.7, Carbohydrate 36.9, Fiber 5.2, Sugar 5.5, Protein 29.7
CORN LASAGNA
Make and share this Corn Lasagna recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Use part-skim mozzarella and nonfat ricotta.
- Preheat oven to 325 degrees.
- Spray 9"x13" baking dish with nonstick vegetable spray.
- In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper.
- Line bottom of baking dish with 3/4 c sauce.
- Layer half of noodles and top with half of cheese mixture.
- Repeat and pour remaining sauce over top.
- Carefully pour water around edges and sprinkle with mozzarella.
- Tightly cover pan with foil and bake 1 hour and 15 minutes.
- Let rest 10 to 15 minutes before serving.
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