Beefy Tortilla Lasagna Recipes

MEXICAN LASAGNA

Mexican Lasagna image

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

Ingredients

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
½ cup shredded Colby cheese

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

BEEFY MEXICAN LASAGNA

Beefy Mexican Lasagna image

Found this on a Kentucky Beef Council ad, wanted to save it to try later. It is from the VanMeter Angus Farm, Bowling Green, KY.

Provided by WildLightning

Categories Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef
9 corn tortillas
2 (10 ounce) cans mild enchilada sauce
1 (15 ounce) can black beans, rinsed
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese
1/2 chopped tomato
2 tablespoons chopped fresh cilantro
crunchy corn tortilla strips (optional)

Steps:

Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 minutes; breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11 3/4 x 7 1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro.

Nutrition Facts : Calories 626.6, Fat 28.9, SaturatedFat 13.3, Cholesterol 111.8, Sodium 1287.8, Carbohydrate 55.3, Fiber 10.5, Sugar 8.4, Protein 39

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