Tex Mex Lasagne Recipes

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TEX-MEX LASAGNA



Tex-Mex Lasagna image

Beef, Progresso™ black beans and Old El Paso™ salsa come together in this cheesy lasagna - a scrumptious Tex-Mex dinner. Make ahead and freeze!

Provided by Pillsbury Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 10

1 1/2 lb ground beef round
1 teaspoon finely chopped garlic
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded sharp Cheddar cheese (8 oz)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (10 oz) diced tomatoes with green chiles, drained
1 container (8 oz) sour cream
6 flour tortillas (10 inch)

Steps:

  • Heat oven to 425°F. Spray 3-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

Nutrition Facts : Calories 540, Carbohydrate 42 g, Fat 1 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1350 mg

CONTEST-WINNING TEX-MEX LASAGNA



Contest-Winning Tex-Mex Lasagna image

This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 cups shredded reduced-fat cheddar cheese
1 cup fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

Steps:

  • In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1170mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

TEX-MEX LASAGNA



Tex-Mex Lasagna image

"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chiles
1 envelope taco seasoning
1/4 teaspoon seasoned salt
6 corn tortillas (6 inches)
2 cups 4% cottage cheese
4 cups shredded Colby-Monterey Jack cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts :

TEX-MEX LASAGNA



Tex-Mex Lasagna image

Make and share this Tex-Mex Lasagna recipe from Food.com.

Provided by weekend cooker

Categories     < 4 Hours

Time 1h5m

Yield 1 lasagna dish, 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can enchilada sauce
1 (15 ounce) can stewed tomatoes
1 teaspoon cumin
1/4 teaspoon salt
1 egg
1 (12 ounce) carton small curd cottage cheese
1 (12 ounce) bag shredded cheddar cheese
8 (8 inch) corn tortillas, torn into 3 inch pieces
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
  • Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • In a small bowl, combine the egg and cottage cheese.
  • Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
  • Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
  • Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
  • Cover and bake at 325 degrees for 25 minutes.
  • Uncover and bake an additional 10 minutes.

Nutrition Facts : Calories 720.6, Fat 42.2, SaturatedFat 22.6, Cholesterol 196.8, Sodium 1540.8, Carbohydrate 31.8, Fiber 4.3, Sugar 5.9, Protein 53.2

TEX-MEX LASAGNA



Tex-Mex Lasagna image

Make and share this Tex-Mex Lasagna recipe from Food.com.

Provided by Redsie

Categories     Meat

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 (16 ounce) can refried black beans
1 cup black beans, rinsed and rained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 (1 ounce) envelope taco seasoning
1 (15 ounce) can tomato sauce, divided
2 1/2 cups salsa
12 no-boil lasagna noodles
1 1/2 cups shredded reduced-fat Mexican cheese blend
1 1/2 cups shredded reduced-fat cheddar cheese
1 cup nonfat sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

Steps:

  • In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  • Combine salsa and remaining tomato sauce.
  • Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  • Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.

Nutrition Facts : Calories 246.9, Fat 8.7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 1085.6, Carbohydrate 28.1, Fiber 7.8, Sugar 6.7, Protein 16.7

TEX-MEX "LASAGNE"



Tex-Mex

Categories     Beer     Bean     Cheese     Chicken     Pepper     Poultry     Bake     Super Bowl     Casserole/Gratin     Fall     Winter     Potluck     Tortillas     Gourmet

Yield Serves 8

Number Of Ingredients 21

2 medium onions
1 red bell pepper
5 garlic cloves
4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 tablespoons cider vinegar
a 12-ounce bottle of beer (not dark)
a 16-ounce can refried beans
two 16-ounce jars salsa
twelve 6- to 7-inch corn tortillas
2 cups coarsely grated Monterey Jack cheese (about 8 ounces)
2 cups coarsely grated Colby cheese (about 8 ounces)
Accompaniments:
sour cream
fresh cilantro sprigs
pickled jalapeño slices

Steps:

  • Finely chop onions and bell pepper and mince garlic. Cut chicken into 3/4-inch cubes. In a 12-inch skillet cook onion, bell pepper, and garlic with salt and pepper to taste in 3 tablespoons oil over moderate heat, stirring, until onion is softened. Add chicken and spices and cook, stirring, until most of chicken begins to turn opaque on outside, about 2 minutes. Stir in vinegar and 1 1/4 cups beer, reserving remainder, and simmer, uncovered, stirring occasionally, until chicken is just cooked through, about 5 minutes.
  • Transfer chicken with a slotted spoon to a bowl and boil sauce, stirring occasionally, until slightly thickened, about 5 minutes. Season sauce with salt and pepper and pour over chicken, stirring to coat.
  • In a saucepan heat beans with reserved beer and 1/4 cup salsa over moderate heat, stirring, until mixture is of a spreadable consistency.
  • In a 9-inch skillet heat remaining 1/2 cup oil over moderate heat until hot but not smoking and cook tortillas 1 at a time until softened but not crisp, about 5 seconds. With tongs transfer tortillas as cooked to paper towels to drain. In a bowl gently toss cheeses together.
  • Preheat oven to 325°F. and lightly oil a 13- by 9- by 3-inch glass or ceramic baking dish.
  • Assemble lasagne:
  • In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of chicken mixture. Sprinkle one third cheese over chicken and spread half of remaining salsa over cheese.
  • Repeat layering of tortillas, beans, chicken, cheese, and salsa and top with remaining 4 tortillas, gently pressing them into salsa. Sprinkle remaining cheese over tortillas. Bake lasagne in middle of oven 35 minutes.
  • Increase temperature to 425°F.
  • Continue baking lasagne until golden and bubbling, about 10 minutes more. Let lasagne stand 15 minutes.
  • Serve lasagne with sour cream, cilantro, and jalapeño slices.

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