Easycheesymexicanlasagna Recipes

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EASY MEXICAN LASAGNA



Easy Mexican Lasagna image

This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles
2-1/2 cups water
2-1/2 cups picante sauce or salsa
2 cups sour cream
3/4 cup finely sliced green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded Monterey Jack cheese

Steps:

  • Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13x9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all. , Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts :

MEXICAN LASAGNA



Mexican Lasagna image

This Mexican Lasagna recipe is rich, satisfying, comforting, flavorful, cheesy, saucy and plain scrumptious! To make this Mexican Lasagna recipe, juicy meat, creamy beans and sweet corn are enveloped in the BEST bold, smoky, quick and easy homemade enchilada sauce then layered between tender lasagna noodles, a creamy salsa verde spiked sour cream/cream cheese filling and both cheddar and Monterrey Jack cheese then baked to bubbling perfection to create a mountain of hot, meaty, cheesy, fiesta in each satisfying bite. This Mexican Lasagna recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers - should you be so lucky.

Provided by Jen

Categories     Main Dish

Time 1h45m

Number Of Ingredients 26

1 1/2 pounds lean ground beef
1 yellow onion (chopped)
1/4 cup flour
3 tablespoons chili powder (NOT cayenne pepper (see notes))
1 tsp EACH ground cumin, garlic powder, ground coriander, salt
1/2 tsp EACH smoked paprika, dried oregano
1/4 teaspoon cayenne pepper (will not make it spicy)
1/3 cup tomato paste
4-6 garlic cloves (minced)
3 1/2 cups reduced sodium chicken broth
1 14.5 oz. can fire roasted diced tomatoes, (with juices)
1 4 oz. can mild chopped green chiles
1 teaspoon unsweetened cocoa powder
1 teaspoon sugar
a pinch of cinnamon
1 15 oz. can pinto beans, rinsed and drained (may sub black beans )
1 1/2 cup frozen sweet corn (no need to thaw)
1 6 oz. can chopped black olives (drained)
1/2 tablespoon apple cider vinegar
15 regular lasagna noodles (NOT no boil)
2 cups freshly grated Monterrey Jack cheese
2 cups freshly grated sharp cheddar cheese
1 cup sour cream or Greek yogurt
8 oz. Cream Cheese (softened)
1/2 cup mild salsa verde (I like Herdez)
1/4 teaspoon salt

Steps:

  • SOAK NOODLES: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the filling - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • PREP: Preheat oven to 350 degrees F. Lightly grease a deep 9X13-inch pan; set aside. Whisk together the flour and all Meat Filling seasonings (through cayenne pepper); set aside.
  • COOK BEEF: Brown beef and onions in a Dutch oven or very large skillet until almost cooked through. Sprinkle in flour/seasonings mixture and cook for two minutes. Reduce the heat to low and stir in the tomato paste and garlic and cook for one minute.
  • FILLING INGREDIENTS: Stir in chicken broth, diced tomatoes, green chiles, cocoa powder, sugar and cinnamon. Bring the sauce to a simmer and continue to simmer, stirring often, until thickened, 10-15 minutes. After the sauce has thickened, stir in beans, corn, olives and apple cider vinegar then remove from heat.
  • CREAMY FILLING: Meanwhile, whisk all of the Creamy Filling ingredients together in a medium bowl, set aside. Combine cheeses in a separate bowl; set aside.
  • ASSEMBLE: Spread 1 cup of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread ¾ cup Cream Filling evenly over top followed 1 cup combined cheeses. Repeat layers using two cups meat mixture, 4+ noodles, 3/4 Creamy Filling and 1 cup cheeses two more times for a total of 3 complete layers. To finish, top with remaining meat sauce followed by remaining cheese.
  • BAKE: Cover the pan with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 more minutes or until the cheese is melted and casserole is heated through. Remove pan from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro and sour cream if desired.

EASY CHEESY MEXICAN LASAGNA



Easy Cheesy Mexican Lasagna image

This one is yummy and simple, and super fast too! My 2 year old calls it "nummy cheesy!" I consider it to be a home for any style of ingredients if you want chicken or green sauce or a different cheese it would still be fantastic. Enjoy!

Provided by MomMakesDinner

Categories     Savory Pies

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups shredded cheese
16 small corn tortillas
4 -6 tablespoons sour cream
1 (15 ounce) can beans, drained
1 cup corn
1 small onion, diced
salt and pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons red peppers

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef in large skillet, then drain. Season meat with chili powder, salt and pepper, garlic powder and red pepper. Season to taste measurements are approximate.
  • Add can of stewed tomatoes, with juice, to meat and stir until well blended. Add beans, corn, onion, and sour cream to meat and tomatoes.
  • In a 9x9 pan place four small torillas. Spoon half of meat mixture on the tortillas, spinkle with cheese. Layer 4 more tortillas, the rest of the meat and another layer of cheese. Finish with four torillas and a covering of cheese.
  • Bake at 350 until tortilla on top crisp and cheese bubbles, about 10-15 minutes. Serve with sour cream on top.

Nutrition Facts : Calories 736, Fat 34, SaturatedFat 15.2, Cholesterol 110.5, Sodium 808.8, Carbohydrate 72.8, Fiber 10.1, Sugar 8.2, Protein 39

MAKE-AHEAD MEXICAN LASAGNA



Make-Ahead Mexican Lasagna image

All your favorite south-of-the-border flavors in one easy layered lasagna that you can make ahead and freeze!!

Provided by Make-Ahead Meal Mom

Categories     Freezer Meal Recipes

Time 1h20m

Number Of Ingredients 11

1 pound ground beef
2 tablespoons taco seasoning
1 tablespoon dry minced onion
1 teaspoon salt
1 (14.5 oz) can black beans, rinsed and drained
1 (14.5 oz) can whole kernel corn, drained
1 (14 oz) can refried beans
1 (16 oz) jar salsa
1 (15 oz) can tomato sauce
6 flour tortillas (8 inch soft taco size)
4 cups Fiesta blend shredded cheese (or Colby Jack or Cheddar Jack)

Steps:

  • In medium skillet, brown ground beef together with salt and dry minced onions over medium-high heat until beef is no longer pink.
  • Drain fat. Sprinkle taco seasoning over meat and add 1/2 cup water. Simmer until sauce thickens.
  • Turn off heat. Add in black beans, corn, refried beans and salsa, and mix to combine. Set aside.
  • Prepare a 9x13 aluminum pan or baking dish (or half size steam table tray, aluminum cake pan or roasting dish, etc.) by spraying liberally with non-stick cooking spray.
  • Pour in half of the tomato sauce and spread it over the bottom of the pan.
  • Layer two tortillas on top of the sauce, covering as much of the pan as you can.
  • Add half of your meat mixture and gently spread over the tortilla layer.
  • Sprinkle 1 cup of shredded cheese over the meat layer.
  • Repeat one more layer of tortillas, meat mixture and shredded cheese (1 cup).
  • Place your remaining two tortillas and then pour in the remaining tomato sauce and carefully spread it over the tortillas.
  • Top with the last 2 cups of shredded cheese.

Nutrition Facts : Calories 487 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 25 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1281 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

EASY HOMEMADE LASAGNA



Easy Homemade Lasagna image

Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation.

Provided by Holly Nilsson

Categories     Casserole     Main Course     Pasta

Time 1h45m

Number Of Ingredients 13

12 lasagna noodles (uncooked)
4 cups mozzarella cheese (shredded and divided)
½ cup parmesan cheese (shredded and divided)
½ pound lean ground beef
½ pound Italian sausage
1 onion (diced)
2 cloves garlic (minced)
36 ounces pasta sauce (*see note)
2 tablespoons tomato paste
1 teaspoon Italian seasoning
2 cups ricotta cheese
¼ cup fresh parsley (chopped)
1 egg (beaten)

Steps:

  • Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
  • Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
  • Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
  • Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more.Finish with 3 noodles topped with remaining sauce.
  • Cover with foil and bake 45 minutes.
  • Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
  • Rest 10-15 minutes before cutting.

Nutrition Facts : Calories 377 kcal, Carbohydrate 28 g, Protein 29 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 857 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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