Lasagna Mexicana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN LASAGNA



Mexican Lasagna image

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

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

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-STYLE LASAGNA



Mexican-Style Lasagna image

This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h20m

Number Of Ingredients 9

1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Kosher salt and freshly ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
  • Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
  • Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 446 g, Fat 21 g, Fiber 10 g, Protein 21 g

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

Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 8

10 uncooked lasagna noodles
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 container (15 ounces) ricotta cheese
1 jar (24 ounces) Old El Paso™ salsa (any variety)
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

  • Heat oven to 375°F. Cook and drain noodles as directed on package.
  • Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.
  • Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg

MEXICAN LASAGNA



Mexican Lasagna image

Make and share this Mexican Lasagna recipe from Food.com.

Provided by erinBOberrin

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb lean ground turkey
1 (1 1/4 ounce) package taco seasoning
1/2 cup chopped onion
1 1/2 cups tomato sauce (low sodium)
16 ounces salsa or 16 ounces picante sauce
1 cup light cottage cheese
3/4 cup egg substitute
8 corn tortillas
4 ounces light monterey jack cheese, shredded
4 ounces light cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Brown turkey, drain (if necessary).
  • Add seasoning packet, onion, tomato sauce and salsa.
  • Simmer 5-7 minutes.
  • Combine cottage cheese and egg in small bowl.
  • Spray 9 x 13 pan with cooking spray.
  • Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
  • Bake at 350°F for 25 minutes.
  • Let stand 10 minutes before serving.

MEXICAN LASAGNA



Mexican Lasagna image

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

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

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.

LASAGNA MEXICANA



Lasagna Mexicana image

Make and share this Lasagna Mexicana recipe from Food.com.

Provided by Publix Aprons Simpl

Categories     Mexican

Time 45m

Yield 9 , 9 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 (1 ounce) packet reduced-sodium taco seasoning
1 (14 1/2 ounce) can diced tomatoes, drained and divided
1 (12 ounce) bag frozen southwest blend vegetables (corn, beans, peppers, onions)
1/2 cup salsa con queso
1 (10 ounce) can enchilada sauce
5 (10 inch) flour tortillas
8 ounces mexican-blend shredded cheese
aluminum foil
1 (6 ounce) container publix deli guacamole

Steps:

  • Preheat oven to 400°F Coat 9-inch-square baking dish with spray.
  • Preheat large, nonstick sauté pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
  • Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
  • Spread 1/2 cup enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
  • Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes.
  • Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.
  • Nutritional Information: CALORIES (per 1/9 recipe) 400kcal; FAT 19g; CHOL 55mg; SODIUM 1040mg; CARB 36g; FIBER 5g; PROTEIN 22g; VIT A 15%; VIT C 15%; CALC 25%; IRON 15%.

Nutrition Facts : Calories 320.3, Fat 14.3, SaturatedFat 6.7, Cholesterol 48.9, Sodium 1054, Carbohydrate 28.2, Fiber 2.9, Sugar 4.6, Protein 19.2

TORTILLA LASAGNE



Tortilla Lasagne image

Many of you might have noticed this recipe has had a name-change: somewhat lazily, and definitely erroneously, I've always called it "Mexican Lasagne"; I'm far happier with its new name, Tortilla Lasagne. Admittedly, there might well be those who take issue with the word "lasagne" here. Still, this is a lasagne-type pile-up and in place of pasta layers, there are soft tortillas and in between them a riotous assembly of tomato, red pepper, onion, chilli, corn and cheese. I advise you to put a baking sheet in the oven as you preheat to catch any drips that might fall later. And talking of later, one of the joys of this is that it reheats, by the slice, so wonderfully on the days that follow. So do think about cooking this even when you don't have so many to feed first time around. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 8

Number Of Ingredients 13

1 tablespoon garlic infused olive oil
1 onion (peeled and chopped)
1 red pepper (deseeded and chopped)
2 green bird's eye chillies (chopped with seeds)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt)
2 tablespoons fresh coriander stalks (finely chopped)
800 grams chopped tomatoes (2 cans)
400 millilitres water (swilled in empty cans)
1 tablespoon tomato ketchup
800 grams black beans (2 cans) drained and rinsed
500 grams canned sweetcorn kernels (2 cans) drained
250 grams grated mature goat's cheddar (or cheese of your choice)
8 soft flour tortilla wraps

Steps:

  • You will need a round ovenproof dish, approx. 26cm diameter x 6cm deep / 10 inches diameter x 2¼ inches deep. Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF, slipping in a baking tray at the same time. To make the sauce, heat the oil in a pan on the stove and fry the onion, pepper and chilli. add the salt and cook gently for 15 minutes and, once soft, add the chopped coriander stalks. Add the canned tomatoes, then swill the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa, in keeping with the Mexican mojo) to cook while you get on with preparing the filling - about 10 minutes. To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smearing it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. Add a third of the beans and cheese mixture, covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. Repeat with another third of beans and cheese, and some more salsa before layering on another 2 tortillas. Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. Bake in the oven for 30 minutes, and let it rest for a good 10-15 minutes before slicing like a pizza.

LASAGNA MEXICANA



Lasagna Mexicana image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 10

1 lb lean ground beef, 7% fat
1 (1-oz) packet reduced-sodium taco seasoning
1 (14.5-oz) can diced tomatoes, drained and divided
1 (12-oz) bag frozen southwest blend vegetables (corn, beans, peppers, onions)
½ cup salsa con queso
1 (10-oz) can enchilada sauce
5 (10-inch) flour tortillas
8 oz Mexican-blend shredded cheese
Aluminum foil
1 (6-oz) container Publix Deli guacamole

Steps:

  • 1.Preheat oven to 400°F. Coat 9-inch-square baking dish with spray. 2.Preheat large, nonstick saute pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan. 3.Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside. 4.Spread ½ cup enchilada sauce over bottom of dish; top with 1 tortilla, ¼ cup cheese, then 1½ cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with ¼ cup cheese and 1 cup vegetables. Repeat layers. 5.Top with remaining tortilla, ¾ cup enchilada sauce, ½ cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes. 6.Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.

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

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

MEXICAN LASAGNA



Mexican Lasagna image

Our Mexican Lasagna gives the classic pasta dish a festive makeover using corn tortillas and enchilada sauce the whole family will love.

Provided by Southern Living Editors

Number Of Ingredients 18

1/2 pound ground mild pork sausage
1/2 pound ground beef
1 (15-ounce) can jalapeno ranch-style pinto beans, drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce
9 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
1 medium avocado, chopped

Steps:

  • Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
  • Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
  • Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
  • Bake at 350° for 30 minutes. Top with avocado.

More about "lasagna mexicana recipes"

10 BEST MEXICAN LASAGNA WITH TORTILLAS RECIPES | YUMMLY
10-best-mexican-lasagna-with-tortillas-recipes-yummly image
2022-01-07 Crockpot Mexican Lasagna Stack Up Family Fresh Meals. black beans, onion, chicken, fajita seasoning, corn, salsa, mexican blend cheese and 2 more. Mexican Lasagna Recipe (Freezer Cooking!) Cleverly Simple. ground …
From yummly.com


MEXICAN LASAGNA RECIPES | ALLRECIPES
mexican-lasagna-recipes-allrecipes image
Gluten Free Mexican Lasagna. Rating: 4.2 stars. 5. This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose …
From allrecipes.com


10 BEST MEXICAN LASAGNA WITH CORN TORTILLAS RECIPES | YUMMLY
10-best-mexican-lasagna-with-corn-tortillas-recipes-yummly image
2022-01-09 Mexican Lasagna Simply Recipes. extra-virgin olive oil, sour cream, refried pinto beans, ground beef and 17 more. Mexican Lasagna Wholly Plants. tomato sauce, yellow bell pepper, leafy greens, garlic, frozen corn and 12 more. …
From yummly.com


VEGGIE LOADED MEXICAN LASAGNA - PATI JINICH
2018-08-25 Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth. Heat the oil in medium saucepan set over medium heat. …
From patijinich.com
4.7/5 (7)
Category Main Course
Cuisine Italian, Mexican
Total Time 1 hr 55 mins
  • Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.
  • Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.
  • Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.
  • Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.


MEXICAN LASAGNA RECIPE WITH NOODLES AND BEEF - TASTES OF ...
2020-02-10 Bake.Cover and bake 1 hour or until heated through. Top.Top with sour cream, remaining 1 cup of cheese, olives, onions, tomatoes if desired. Bake, uncovered, for 5 …
From tastesoflizzyt.com
5/5 (3)
Calories 472 per serving
Category Dinner
  • Heat a pan of water to boiling and add the lasagna noodles. Cook for about 5-7 minutes until the noodles are softened, but still al dente. They will continue to cook in the casserole.


MEXICAN LASAGNA - DINNER AT THE ZOO
2019-12-20 Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray. Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up …
From dinneratthezoo.com
5/5 (21)
Total Time 1 hr 20 mins
Category Main
Calories 499 per serving
  • Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
  • Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.


30 MINUTE MEXICAN LASAGNA RECIPE | BABAGANOSH
2015-02-12 This Mexican Lasagna recipe is absolutely brilliant, and let me tell you why: It has ALL THE FLAVORS of tasty, saucy baked Mexican enchiladas, but with half the effort. My Mexican lasagna is so much easier to make than traditional enchiladas - the whole casserole is ready in just 30 minutes! This recipe skips the whole process of rolling tortillas one by one into …
From babaganosh.org
4.8/5 (8)
Total Time 30 mins
Category Dinner
Calories 618 per serving


MEXICAN LASAGNA – CAN'T STAY OUT OF THE KITCHEN
2012-06-28 MEXICAN LASAGNA (Recipe inspired from Taste of Home’s Ground Beef Cookbook) Print Recipe. Mexican Lasagna Yum. This amazing lasagna recipe with Tex-Mex flair is fantastic. This family favorite entree has a beef mixture that includes refried beans and chilies. The recipe is layered with noodles and cheese and has a salsa layer before adding …
From cantstayoutofthekitchen.com
3.6/5 (43)
Category Beef Main Dish/Pasta
Cuisine Tex-Mex
Total Time 30 mins


LASAGNE RECIPE | MEXICAN LASAGNA RECIPE | THE HEALTHY MUMMY
2021-05-07 Delicious Healthy Mexican Lasagna Recipe. This healthy and delicious version of a Mexican Style Lasagne is ideal when following the 28 Day Weight Loss Challenge. It’s budget-friendly too at just $1.60 per serve! PLUS get LIFETIME access to our Healthy Mummy app with over 4,500 recipes here Try serving it with light sour cream, or a simple guacamole of …
From healthymummy.com
5/5 (28)
Category Main Dish
Cuisine Mexican
Calories 505 per serving


MEXICAN LASAGNA - MEXICAN RECIPES - OLD EL PASO
Turn Taco Tuesday into Taco-Style Mexican Lasagna Tuesday. Okay, while the name may not roll off the tongue as easily, this Mexican lasagna recipe made with tortillas, ground beef, enchilada sauce, refried beans, cheese, tomatoes and taco toppings is a delicious twist on traditional lasagna that is sure to become a dinnertime favorite.
From oldelpaso.com
Servings 10
Total Time 1 hr 10 mins
Category Bakes


EASY MEXICAN LASAGNA CASSEROLE | EASY WEEKNIGHT RECIPES
2021-04-04 How To Make Mexican Lasagna. This is a great recipe for involving the kids! Older children can help to dice veggies and cook the sauce (supervised, of course), while younger kids can help layer tortillas and sprinkle cheese. As always, be super careful with hot food, hot pans and sharp knives! Prep Oven & Pan: Preheat the oven to 425°F and spray a baking dish with …
From easyweeknightrecipes.com


RACHAEL'S MEXICAN-STYLE LASAGNA | RECIPE - RACHAEL RAY SHOW
In a bowl, combine crema and the juice of 1 lime, add cheeses and stir. Assemble: spray pan, add a little sauce to coat, add pasta, 4 sheets, top with half the beans and half the meat sauce, top with pasta, add half the cheese sauce, cover with pasta, remaining beans, top with remaining meat sauce and another layer of pasta, finish with remaining cheese mixture.
From rachaelrayshow.com


MEXICAN LASAGNA - RECIPE | COOKS.COM
2016-08-31 Home > Recipes > Mexican > Mexican Lasagna. Printer-friendly version. MEXICAN LASAGNA : 1 big can of vegetarian Re-fried beans 1 cup of cottage cheese 1 or 2 bags of cheddar cheese Lasagna noodles Pace chunky salsa. While preparing the noodles, heat up the beans and mix in about 1 cup of salsa Stir occasionally. After preparing the lasagna …
From cooks.com


LASAGNA MEXICANA RECIPE – THE BEST FREE COOKING RECIPES
Lasagna Mexicana Recipe. Chef Richard''s Seafood Pasta Supreme Recipe | Pasta . Type: Chef Richard''s Seafood Pasta Supreme Free Cooking Recipe - Pasta the best! Ingredients / Directions 1 pound fresh-cooked Dungeness crabmeat (shelled)1 pound fresh large prawns (shelled and de-veined)1 pound fresh Bay or rock scallops (shelled)1 large Vidalia or Walla …
From cookingrecipedb.com


MEXICAN LASAGNA - RECIPE | COOKS.COM
2019-08-02 Home > Recipes > Casseroles > Mexican Lasagna. Printer-friendly version. MEXICAN LASAGNA : 1-2 lbs. ground beef 2 jars taco sauce soft tortilla shells 1-2 bags shredded cheese 2 cans refried beans. Brown ground beef and drain. In a large greased casserole dish put a layer of tortilla shells on the bottom. Next, add a layer of refried beans …
From cooks.com


RECIPE DETAILS | PUBLIX SUPER MARKETS
Drain tomatoes. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place meat in pan; cook 5–7 minutes, stirring to crumble meat, until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat, then remove mixture from pan. Add vegetable blend to same pan; cook and stir 1–2 minutes until hot.
From publix.com


Related Search