Mexicanlasagnainnotime Recipes

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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 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.

MEXICAN LASAGNA



Mexican Lasagna image

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

1 (26 ounce) jar old world pasta sauce
1 lb ground beef or 1 (15 ounce) can refried beans
1 (15 1/4 ounce) can whole kernel corn, drained
4 1/2 teaspoons chili powder
6 (8 1/2 inch) flour tortillas
2 cups shredded cheddar cheese (about 8 ounces)

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 LASAGNA



Mexican Lasagna image

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

Provided by Cuistot

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb ground beef or 1 lb turkey
1 large onion, coarsely chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, rinsed & drained
1 large red bell peppers or 1 large green bell pepper, coarsely chopped
1 (15 ounce) can tomato sauce
8 ounces taco sauce or 8 ounces enchilada sauce, to your heat preference
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon cumin
12 corn tortillas, 6 inches
2 cups shredded sharp cheddar cheese
sour cream (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Cook meat with onion and garlic until no longer pink; drain.
  • Add beans, red or green pepper, tomato sauce, taco sauce, salt, cumin and oregano; simmer 10 minutes.
  • Spoon 1 cup meat mixture evenly in bottom of 9x13 inch baking dish.
  • Layer 6 tortillas over sauce; with 1 cup of the meat mixture and spread evenly.
  • Sprinkle with 1 cup cheese.
  • Cover with remaining tortillas and remaining meat mixture.
  • Cover tightly with foil.
  • Bake 20 minutes. Uncover; top with remaining cheese.
  • Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
  • Can be served with chopped lettuce and chopped tomatoes for a nice garnish.

Nutrition Facts : Calories 432.3, Fat 19.4, SaturatedFat 9.6, Cholesterol 68.2, Sodium 888.1, Carbohydrate 40, Fiber 8.6, Sugar 6.4, Protein 25.6

MEXICAN LASAGNE



Mexican Lasagne image

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

Provided by Mary Jenny

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons club house chili powder
1 teaspoon club house ground cumin
1 teaspoon club house minced garlic
1/2 teaspoon club house oregano leaves
1/2 teaspoon club house crushed red pepper flakes (optional)
1 lb lean ground beef
1/2 cup chopped onion
680 ml tomato sauce
540 ml black beans, drained and rinsed
3/4 cup frozen corn kernels
127 ml chopped green chilies, with juice
8 flour tortillas
2 cups shredded cheddar cheese

Steps:

  • In large skillet, brown beef and onion over med-hi heat; drain. Stir in tomato sauce, beans, corn and green chilies. Stir in all spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
  • Spread 2/3 cup (150 mL) beef mixture on bottom of lightly greased 13x9 in/ 34x22 cm baking dish. Top with 4 tortillas, overlapping as needed. Layer with ½ of remaining beef mixture and ½ of cheese. Repeat with remaining tortillas, beef mixture and cheese.
  • Bake in preheated 350ºF (180°C) oven 15 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 318.8, Fat 8.8, SaturatedFat 3, Cholesterol 36.9, Sodium 697.4, Carbohydrate 41, Fiber 7.7, Sugar 5.3, Protein 20.7

MEXICAN LASAGNA



Mexican Lasagna image

This is a great recipe that we love. I always get great reviews and requests for the recipe. I usually add ground beef to the vegetable mixture as we love meat!

Provided by CrinV

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups onions, chopped
2 garlic cloves, minced
1 1/2 cups green peppers, chopped
1 (28 ounce) can diced tomatoes
1 cup salsa
2 teaspoons ground cumin
1 (19 ounce) can black beans
1 (19 ounce) can kidney beans
4 -6 flour tortillas or 4 -6 corn tortillas
2 cups cheddar cheese, shredded
sour cream
1 lb ground beef (cooked) (optional)

Steps:

  • Sautee onions, garlic and green pepper in oil until tender.
  • Add tomatoes (drained), salsa and cumin, bring to a boil.
  • Simmer for two minutes.
  • Drain and rinse beans and add to others. If you are using, add ground beef here.
  • In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
  • Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
  • Bake in a 350 degree oven for 35 minutes and serve with sour cream.
  • Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.

Nutrition Facts : Calories 453.4, Fat 15.5, SaturatedFat 8.6, Cholesterol 39.5, Sodium 1177.7, Carbohydrate 58, Fiber 14.1, Sugar 11.7, Protein 24.2

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