MEXICAN LASAGNA
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
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 SKILLET
Like a twist on traditional lasagna? Taco seasoning and black beans are great additions to this skillet recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
- Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box) and taco seasoning mix. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in beans, frozen corn and salsa; return to boiling. Reduce heat; cover and simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with cheese. Let stand 5 minutes.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 0 g
SKILLET LASAGNA
This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!
Provided by Brittany
Categories World Cuisine Recipes European Italian
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 43.8 g, Cholesterol 73.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 1802.8 mg, Sugar 16.9 g
MEXICAN LASAGNA
My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.
Provided by Alyce Voorhees
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g
MEXICAN LASAGNA
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
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 SKILLET LASAGNA
Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.
Provided by SaffronMeSilly
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cook pasta according to package directions.
- Meanwhile, cook beef and onion in large skillet over medium high heat 10 minutes or until beef is browned. Drain.
- Stiff in marinara sauce and taco seasoning, simmer until heated through. Stir in pasta.
- Serve topped with sour cream, cheese, and cilantro.
Nutrition Facts : Calories 607.4, Fat 25.2, SaturatedFat 10.1, Cholesterol 88, Sodium 681.3, Carbohydrate 60.2, Fiber 2.9, Sugar 12.5, Protein 32.9
QUICK AND EASY SKILLET LASAGNA
Seriously scrumptious, seriously easy! Throw this together in no time on any busy day and enjoy the comfort of lasagna without the extra work. Customize to your heart's desire!
Provided by SANDST
Categories Meat Lasagna
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
- Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
- Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 40.3 g, Cholesterol 67.9 mg, Fat 20.4 g, Fiber 4 g, Protein 26.3 g, SaturatedFat 8.8 g, Sodium 718.9 mg, Sugar 11.2 g
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MEXICAN SKILLET LASAGNA RECIPE | EATINGWELL
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4/5 (3)Total Time 30 minsCategory Healthy Pasta And Noodle RecipesCalories 929 per serving
- In a large high-sided sauté pan with a 3-quart (2.8-L) capacity and a lid, toast the tortillas over medium-low heat one at a time until lightly browned, about 30 seconds per side. Transfer them to a plate and cut into strips about 1 inch (2.5 cm) wide; we find this easiest to do with scissors. Set the toasted tortilla strips aside.
- Add the oil to the pan and heat over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Raise the heat to medium-high and add the beef, cumin, chili powder and cayenne. Season with salt and pepper and cook, stirring often and breaking up the meat, until the beef is browned, about 4 minutes.
- Add the tomatoes, then fill the empty can about one-third of the way with water, swish it around, and stir it into the meat sauce. Bring the mixture to a simmer, then reduce the heat to medium-low and check the seasonings (it should be a little salty). Lay half of the reserved tortilla strips evenly across the pan, pushing them under the sauce with the back of a wooden spoon. Scatter half the Cheddar cheese on top, then lay the remaining tortilla strips evenly across the pan, pushing them under the sauce again. Cover the pan and gently simmer until the sauce has thickened slightly, about 8 minutes.
- Dollop the cream cheese over the lasagna and swirl it into the sauce. Scatter the remaining Cheddar cheese on top and gently simmer, covered, until the cheese is melted, about 2 minutes. Let the lasagna rest, uncovered, for about 10 minutes, then top with the scallions, if you like, just before serving.
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- In a large skillet, cook beef over medium heat 6-8 minutes, breaking into small pieces; drain. Transfer to a large bowl; stir in tomatoes and beans. In a small bowl, combine eggs and ricotta cheese, cumin, oregano, and salt and pepper.
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