Southwestern Chile Lasagna Recipes

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CHILI TORTILLA BAKE ....AKA MEXICAN LASAGNA



Chili Tortilla Bake ....aka Mexican Lasagna image

My family loves this recipe. I usually do not add the green chiles. Frequently we have this as a vegatarian meal with out the meat. I found it on a McCormick recipe card many years ago.

Provided by loverofmyfamily

Categories     One Dish Meal

Time 55m

Yield 2 quart baking pan, 8 serving(s)

Number Of Ingredients 12

1 lb ground beef or 1 lb ground turkey
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can black beans, drained and rinsed
8 3/4 cups whole kernel corn, undrained (1 can)
1 can chopped green chili, undrained
2 tablespoons chili powder
2 tablespoons of minced onions
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon oregano leaves
6 (8 inch) flour tortillas, divided
2 cups shredded cheddar cheese, divided

Steps:

  • Preheat oven to 350°F In a large skillet, brown ground beef over medium high heat, drain. Add tomato sauce, beans, corn and green chiles. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake for 30 minutes. Serves 8.

Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 4.5, Cholesterol 38.6, Sodium 1221.1, Carbohydrate 73.6, Fiber 10.6, Sugar 10.6, Protein 24.3

SOUTHWESTERN LASAGNA



Southwestern Lasagna image

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

Provided by Debs Recipes

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

12 (6 inch) corn tortillas
1 1/2 lbs ground beef
2 tablespoons taco seasoning mix
1/2 teaspoon seasoning salt
1 (14 1/2 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies
16 ounces cottage cheese, pureed
1 large egg, beaten
2 cups shredded colby-monterey jack cheese, divided
1/2 cup sliced olive

Steps:

  • Cut each tortilla into 2 or 3 pieces; set aside.
  • Brown ground beef in a large skillet until crumbly; drain fat.
  • Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
  • Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
  • In a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
  • Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
  • NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.

Nutrition Facts : Calories 483.1, Fat 26.8, SaturatedFat 12.6, Cholesterol 118.6, Sodium 1131.4, Carbohydrate 26.6, Fiber 4.3, Sugar 5.5, Protein 34.5

CRISPY SOUTHWESTERN LASAGNA



Crispy Southwestern Lasagna image

Make and share this Crispy Southwestern Lasagna recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb ground sirloin
1 (14 1/2 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chilies, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon minced garlic
salt and pepper
2 egg whites
2 cups low fat cottage cheese or 2 cups fat-free cottage cheese
14 (6 inch) corn tortillas or 14 (6 inch) flour tortillas, cut into quarters
1 (15 1/4 ounce) can corn, drained
8 ounces reduced-fat monterey jack cheese, shredded

Steps:

  • Preheat the oven to 350°F.
  • In a large non-stick skillet, cook the meat over medium heat until done, and drain any excess liquid.
  • Add the tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
  • In a small bowl, blend the egg whites and cottage cheese well; set aside.
  • In a 13x9x2-inch non-stick baking dish coated with non-stick cooking spray, place six quartered tortillas.
  • Layer all the corn, half the meat mixture, half the cheese, four quartered tortillas, then all of the cottage cheee mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas, and top with the remaining cheese.
  • Bake uncovered for 30 minutes. Serve.

Nutrition Facts : Calories 318.4, Fat 11.1, SaturatedFat 4.5, Cholesterol 38.8, Sodium 609, Carbohydrate 31.7, Fiber 4.3, Sugar 3.9, Protein 25.1

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.

SOUTHWEST LASAGNA



Southwest Lasagna image

Give an Italian pasta favorite new appeal with black beans, mild chiles, taco seasoning, and other south-of-the-border ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 12

Number Of Ingredients 12

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
1 package (1 oz) Old El Paso™ 40% Less-Sodium Taco Seasoning Mix
3/4 cup water
1 container (15 oz) ricotta cheese
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 eggs
1 jar (26 to 28 oz) tomato pasta sauce
1 can (15 oz) black beans, drained, rinsed
1 box (9 oz) frozen corn, thawed
2 teaspoons ground cumin
3 cups shredded Monterey Jack cheese (12 oz)

Steps:

  • Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat; simmer 5 minutes or until thickened.
  • In small bowl, mix ricotta cheese, chiles and eggs.
  • Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
  • To assemble lasagna, arrange 3 cooked noodles in bottom of baking dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 each of beef mixture and cheese. Repeat layers 2 more times, reserving last 1/3 of cheese.
  • Place baking dish on middle oven rack; bake 25 minutes. Sprinkle with reserved cheese; bake 15 to 25 minutes longer or until lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving. Cut into squares.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g

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