Fiesta Mexican Lasagna Recipes

FIESTA LASAGNA

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

FAVORITE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

MEXICAN FIESTA CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
• 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
• 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
• 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

TACO FIESTA CHICKEN LASAGNA

Steps:

• Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
• Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
• Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

FIESTA MEXICAN LASAGNA

Steps:

• Preheat oven to 350.
• Coat a baking dish with non stick spray.
• Brown ground beef and onion. Drain.
• Add tomatoes and green chilies, tomato sauce, cumin,salt and pepper. Simmer 15 minutes.
• In a small bowl combine sour cream and cream cheese.
• Spread cream cheese mixture on top of the 3 tortillas.
• Layer in the baking dish tortilla, meat mixture then cheese. Repeat 2 more times.
• Bake 30 minutes.
• This can be garnished with diced tomato,chopped green onions, shredded lettuce, black olives or guacamole. I didn't use any garnishes and it was very good.

FIESTA TACO LASAGNA

Steps:

• Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet.
• Stir in taco seasoning, corn, and 1/2 cup water.
• Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
• Add cream cheese, stirring until melted.
• Remove from heat, and stir in 1 1/2 cups Cheddar-Monterey Jack cheese.
• Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
• Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
• Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
• Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
• Sprinkle evenly with remaining 1 1/2 cups Cheddar-Monterey Jack cheese.
• Bake, covered, at 375° for 30 minutes.
• Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
• Let stand 5 minutes.
• Serve with desired toppings.

FIESTA CHICKEN LASAGNA

Steps:

• Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
• Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.