Easycheesymexicanlasagna Recipes

EASY MEXICAN LASAGNA

Easy Mexican Lasagna image

This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles
2-1/2 cups water
2-1/2 cups picante sauce or salsa
2 cups sour cream
3/4 cup finely sliced green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded Monterey Jack cheese

Steps:

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13x9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all. , Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts :

MEXICAN LASAGNA

Mexican Lasagna image

My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.

Provided by Alyce Voorhees

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 5

Number Of Ingredients 6

Ingredients

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
½ cup shredded Colby cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g

EASY CHEESY MEXICAN LASAGNA

Easy Cheesy Mexican Lasagna image

This one is yummy and simple, and super fast too! My 2 year old calls it "nummy cheesy!" I consider it to be a home for any style of ingredients if you want chicken or green sauce or a different cheese it would still be fantastic. Enjoy!

Provided by MomMakesDinner

Categories Savory Pies

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups shredded cheese
16 small corn tortillas
4 -6 tablespoons sour cream
1 (15 ounce) can beans, drained
1 cup corn
1 small onion, diced
salt and pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons red peppers

Steps:

Preheat oven to 350 degrees.
Brown ground beef in large skillet, then drain. Season meat with chili powder, salt and pepper, garlic powder and red pepper. Season to taste measurements are approximate.
Add can of stewed tomatoes, with juice, to meat and stir until well blended. Add beans, corn, onion, and sour cream to meat and tomatoes.
In a 9x9 pan place four small torillas. Spoon half of meat mixture on the tortillas, spinkle with cheese. Layer 4 more tortillas, the rest of the meat and another layer of cheese. Finish with four torillas and a covering of cheese.
Bake at 350 until tortilla on top crisp and cheese bubbles, about 10-15 minutes. Serve with sour cream on top.

Nutrition Facts : Calories 736, Fat 34, SaturatedFat 15.2, Cholesterol 110.5, Sodium 808.8, Carbohydrate 72.8, Fiber 10.1, Sugar 8.2, Protein 39

SUPER CHEESY HOMETOWN LASAGNA

Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

Ingredients

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

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