TEX-MEX LASAGNA
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
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
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
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
"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
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
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
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
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
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"
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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