FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
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
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
Chili powder adds a spicy Mexican twist to the Italian favorite. The taste-tested recipe comes from Ragu kitchens. TIP: Substitute refried beans for ground beef for a meatless main dish.
Provided by Barb G.
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; Set aside 1 cup pasta sauce.
- In a 10-inch skillet, brown ground beef over medium-high heat; drain of fat.
- Stir in remaining pasta sauce, corn and chili powder.
- In a 13-x-9-inch spread 1 cup pasta mixture; arrange 2 tortillas over sauce, overlapping edges slightly.
- Layer half of the sauce mixture and one-third of the cheese over tortillas; REPEAT layers. ending with tortillas.
- Spread tortillas with the 1 cup reserved pasta sauce.
- Bake 30 minutes, then top with remaining cheese and bake another 10 minutes or until sauce is bubbling and cheese is melted.
Nutrition Facts : Calories 493.3, Fat 24.3, SaturatedFat 10.6, Cholesterol 68.2, Sodium 1136.4, Carbohydrate 44.9, Fiber 3.4, Sugar 10.6, Protein 24.7
MEXICAN ENCHILADA SUIZA LASAGNA
Make and share this Mexican Enchilada Suiza Lasagna recipe from Food.com.
Provided by AbsurdBookNerd
Categories One Dish Meal
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
- Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil.
- Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.
- Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top.
- Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.
- Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.
Nutrition Facts : Calories 839.9, Fat 49.8, SaturatedFat 26.7, Cholesterol 180.9, Sodium 827.8, Carbohydrate 45.2, Fiber 7, Sugar 2.5, Protein 54.9
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