Mexican Lasagna By Rachel Ray Recipes

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RACHAEL RAY'S MEXICAN LASAGNA



Rachael Ray's Mexican Lasagna image

Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)

Provided by Kats Mom

Categories     One Dish Meal

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 lbs 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 (14 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
1 cup frozen corn kernels
salt
8 (8 inch) spinach tortillas, available on dairy aisle of market
2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
2 scallions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • TO COOK THE FILLING: 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.
  • ASSEMBLE LASAGNA: 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.
  • *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2

POSOLE MEXICAN LASAGNA



Posole Mexican Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 pounds ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Steps:

  • Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
  • Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
  • While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
  • Char all of the tortillas over an open flame or in dry hot skillet.
  • In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

MEXICAN LASAGNA SUIZA



Mexican Lasagna Suiza image

Cheesy chicken enchiladas get a makeover in this quick and easy lasagna. Tomatillos mix with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

1 white onion
2 jalapeno peppers
3 large cloves garlic
EVOO
2 teaspoons ground cumin
Salt and pepper
1 can (28 ounces) or 2 cans (14 ounces) tomatillos
1 small bunch cilantro
2 limes
2 teaspoons light agave or acacia honey
About 1/2 cup chicken stock
1 rotisserie chicken
10 to 12 corn tortillas or flour tortillas, 6 inches
1 bottle (15 ounces) Mexican crema or 2 cups sour cream
1 pouch (12 ounces) shredded Swiss, or a 12-ounce brick, grated
1 pouch (12 ounces) shredded Pepper Jack or Monterey Jack cheese, or a 12-ounce brick, grated
Non-aerosol cooking spray
1 small red onion
Pepitas, pumpkin seeds, about 1/2 cup
John's Margarita, for serving, recipe follows
Ice
2 ounces tequila blanco, Patron Silver preferred brand
2 ounces fresh lime juice
2 ounces elderflower liqueur, St. Germaine preferred brand
Lime wheel, for garnish

Steps:

  • Preheat broiler to high with rack at center oven.
  • Gather your ingredients.
  • Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
  • In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
  • Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
  • Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
  • In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
  • Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
  • Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
  • Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
  • Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.

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