Corn Tortilla Lasagna Recipes

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CORN TORTILLA CHICKEN LASAGNA



Corn Tortilla Chicken Lasagna image

This Southwest-style lasagna will satisfy a hungry crowd. It can be "stretched" with extra beans, and it's super-easy to put together. People love it! -Susan Seymar, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 9

36 corn tortillas (6 inches)
6 cups shredded or cubed cooked chicken breast
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
3 jars (16 ounces each) salsa
3 cups sour cream
3 large green peppers, chopped
3 cans (3.8 ounces each) sliced ripe olives, drained
3 cups shredded Monterey Jack cheese
3 cups shredded cheddar cheese

Steps:

  • In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 600mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

MEXICAN LASAGNA MADE WITH CORN TORTILLAS



Mexican Lasagna Made With Corn Tortillas image

This is easy and fun to make, save the HOT HOT stuff for the toppings and give every body a choice to how hot they want there serving to be.

Provided by Cookin In Texas

Categories     Meat

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs ground turkey or 2 lbs boneless skinless chicken
3 (10 ounce) cans mild enchilada sauce
1 (24 count) corn tortillas
4 cups sharp shredded cheddar cheese or 4 cups Velveeta cheese, works great also
guacamole (optional)
refried beans (optional)
lettuce (optional)
tomatoes (optional)
salsa (optional)
cilantro (optional)
sour cream (optional)
onion (optional)
green onion (optional)
black olives (optional)
green chili (optional)

Steps:

  • Brown meat and drain off fat stir in one can enchilada sauce then set mixture aside.
  • In bowl pour in 2 cans enchilada sauce,.
  • Spray your baking pan with non stick spray.
  • To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time.
  • Place the shell onto bottom of baking pan and continue this until bottom of pan is covered.
  • Then place a layer of the meat mixture.
  • A layer of cheese and repeat with the tortilla,meat,cheese.
  • Continues this until pan is full.
  • when finished pour the remaining enchilada sauce over the entire pie.
  • Top it off with another layer of cheese.
  • Bake at 350 for 25-30 minutes or until bubbly.
  • Top with your favorite toppings.
  • This pie can also be made up to 24 hours ahead just make it as above (do not bake) cover and refrigerate but increase baking time from 30 to 45 minutes.

Nutrition Facts : Calories 681.6, Fat 39.9, SaturatedFat 19.2, Cholesterol 136.4, Sodium 732.4, Carbohydrate 40, Fiber 5.6, Sugar 1.5, Protein 40.8

LAYERED TORTILLA LASAGNA



Layered Tortilla Lasagna image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 as a main dish, or 12 to 16

Number Of Ingredients 11

About 4 tablespoons vegetable oil
3 cups (about 6 ounces) sliced stemmed mushrooms
1 1/2 cups corn kernels, preferably fresh and cut off the cobs (about 2 ears)
8 cups (about 10 ounces) packed, stemmed spinach leaves, well rinsed but not dried
1/2 teaspoon salt
16 tortillas (this is better with store-bought rather than homemade)
5 cups Chipotle Cascabel Salsa or substitute
1 cup heavy (whipping) cream, creme fraiche or plain yogurt
3 cups (12 ounces) shredded Mexican asadero-style cheese, brick, Monterey Jack or just about any melting cheese you like
15- or 16-ounce carton ricotta cheese
About 1/3 cup chopped fresh cilantro, for garnish

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
  • Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
  • Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
  • Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

CORN TORTILLA LASAGNA



Corn Tortilla Lasagna image

This is a family favorite that's always a hit at office luncheons or potluck dinners. The simple lasagna has a tasty twist-it's packed with popular Southwest flavors. -Jo Terwilliger, Oneonta, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10-12 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1 jar (16 ounces) picante sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 medium tomatoes, seeded and chopped
1 large sweet red pepper, chopped
1 can (8 ounces) tomato sauce
1 tablespoon lime juice
12 corn tortillas
3/4 cup shredded Monterey Jack cheese
2 cups sour cream
Additional picante sauce, optional

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice., Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese. , Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired.

Nutrition Facts : Calories 287 calories, Fat 15g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

TACO LASAGNA



Taco Lasagna image

This is a fun recipe and I guarantee every one will love it. So try it and enjoy!

Provided by Crystal

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 12

Number Of Ingredients 12

2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
½ teaspoon cayenne pepper
1 tablespoon chili powder
½ cup water
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onion
1 (16 ounce) container sour cream
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
  • Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
  • Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 28.2 g, Cholesterol 96.9 mg, Fat 28.5 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 15.1 g, Sodium 1041.3 mg, Sugar 3.5 g

CORN, CHICKEN AND TORTILLA LASAGNA



Corn, Chicken and Tortilla Lasagna image

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 bag (24 oz) frozen corn & butter sauce
2 cups shredded cooked chicken
1 1/2 cups Old El Paso™ salsa (any variety)
1 cup sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles
12 corn tortillas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Steps:

  • Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
  • Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 10 g, TransFat 0 g

TORTILLA LASAGNA



Tortilla Lasagna image

We enjoyed this simple dish, goes great with salsa and sour cream with a tossed salad Recipe source: Prevention magazine (March 2011)

Provided by ellie_

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 green pepper, chopped
1 teaspoon cumin, ground
1 1/2 cups tomatoes, crushed
1 cup water
1 (4 ounce) can green chilies, drained
1 (8 ounce) package corn tortillas
1 1/2 cups monterey jack cheese, shredded

Steps:

  • Heat oven to 400 degrees F.
  • Spray baking sheet with Pam.
  • Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
  • Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
  • Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
  • Reduce oven temp to 350-degrees F.
  • Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
  • Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
  • Serve with sour cream, salsa and chopped jalapenos, if desired.

MEXICAN CHICKEN TORTILLA LASAGNA



Mexican Chicken Tortilla Lasagna image

Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, diced
1 pound ground chicken
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
½ (1.25 ounce) package reduced-sodium taco seasoning mix
1 (10 ounce) can mild enchilada sauce, divided
5 ounces crumbled queso fresco, divided
¼ cup Mexican crema
1 tablespoon Mexican crema
1 egg
6 each corn tortillas
3 ounces grated Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
  • Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
  • Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
  • Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g

CHEESY TORTILLA LASAGNA



Cheesy Tortilla Lasagna image

Enjoy the twin flavors of Italy and Mexico in this cheesy tortilla lasagna made with Old El Paso® enchilada sauce - a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 9

1 cup (3 medium) chopped Italian plum tomatoes
1 cup julienne-cut (2x1/4x1/4-inch) zucchini
1/2 cup finely chopped green onions
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can Old El Paso™ Enchilada Sauce
1 (8-oz.) container southwest-flavor sour cream dip
8 (6-inch) corn tortillas, halved
8 oz. (2 cups) shredded colby-Monterey Jack cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
  • Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
  • Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 50 mg, Fat 1, Fiber 7 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g

VEGETABLE TORTILLA LASAGNE



Vegetable Tortilla Lasagne image

Categories     Cheese     Tomato     Vegetable     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Casserole/Gratin     Ricotta     Corn     Zucchini     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 11

2 tablespoons vegetable oil
1 large zucchini (about 10 ounces), cut crosswise into 1/4-inch-thick slices
3/4 cup frozen corn, thawed
1/4 cup ricotta cheese
1 1/4 cups grated Monterey Jack cheese (about 1/4 pound)
1/2 teaspoon ground cumin
1 cup bottled tomato salsa (about 9 ounces)
six 6-inch corn tortillas
a 7-ounce jar roasted red peppers, drained and patted dry
3 tablespoons chopped fresh coriander
Accompaniment: Lime wedges

Steps:

  • Preheat oven to 500°F. and brush 2 shallow baking pans with oil.
  • Arrange zucchini in one layer in one pan and in half of other pan and add corn to remaining half of second pan. Sprinkle vegetables with salt and pepper to taste and roast on 2 racks in oven about 5 minutes. Stir corn and switch positions of pans in oven. Roast vegetables about 5 minutes more, or until browned lightly.
  • While vegetables are roasting, in a small bowl, stir together ricotta, 1 cup Monterey Jack, cumin, and salt and pepper to taste. Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl.
  • Lightly grease a loaf pan, 8 1/2 by 4 1/2 by 3 inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack,and 1 tablespoon coriander. Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagne stand, covered, 5 minutes before serving.
  • Cut lasagne in half and serve with limes.

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Ingredients. 1 Tbsp. vegetable oil, plus oil for frying tortillas. 12 oz. sliced mushrooms (button or shiitakes) 1-1/2 cups whole corn kernels. 8 cups (10 oz.) baby spinach leaves. 1/2 tsp. salt. 16 (6-inch) corn tortillas. 5 cups (40 oz.) chipotle salsa. 1 cup heavy cream or crème fraiche.
From pinterest.com


TORTILLA LASAGNA - GROUND BEEF RECIPES
2022-05-05 Instructions. Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Brown the ground beef in a skillet over medium heat, breaking it up into crumbles. Once the beef is browned, drain the fat. Add 1 cup of water and taco seasoning.
From groundbeefrecipes.com


BEST TACO LASAGNA RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-10-28 Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste. Stir and bring to a simmer, simmer for 2 about two minutes. Reduce heat to low and cook for 5-7 minutes.
From sweetandsavorymeals.com


CORN TORTILLA LASAGNA RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


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