Mashup Mexican Lasagna Recipes

MEXICAN LASAGNA

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.

MASHUP MEXICAN LASAGNA

Steps:

• Preheat a dutch oven over high heat. Add 3 tablespoons olive oil, swirl to coat, and add beef. Season generously with salt and pepper and cook, stirring, until beef begins to turn golden, about 10 minutes.
• Add remaining tablespoon olive oil and add onion, bell pepper, and garlic. Saute until softened, about 8 minutes more. Add cayenne, paprika, cumin, coriander, and dried oregano. Cook, stirring, until fragrant, 1 minute. Add tomatoes, beef stock, and red wine vinegar. Bring to a boil, reduce to a brisk simmer, and cook until reduced and nearly all liquid is cooked off, about 20 minutes.
• Meanwhile, preheat oven to 450 degrees F. In a medium bowl, combine white beans, sour cream, and half of mozzarella and queso fresco. Season to taste with salt and pepper.
• Grease a 9" x 13" baking dish with olive oil and spread 1 cup red sauce on the bottom. Create a layer on top with tortillas, cutting to fit if necessary. We used 5 tortillas per layer: 1 in each corner, and then a fifth tortilla, cut in half, placed in the center of the dish, to fill in the gaps. Top tortillas with one-third of the bean mixture and one third of remaining red sauce. Repeat twice more, ending with red sauce. Top with remaining grated cheeses and transfer to oven. Bake until lasagna is warmed through and cheese is bubbling and golden on top, about 20 minutes.
• While lasagna bakes, combine avocados, lemon juice, and lemon zest in a medium bowl. Mash with a fork and season to taste with salt.
• Remove lasagna from oven and let cool 5 minutes before slicing into squares. Serve, garnished with avocado topping.

MEXICAN-STYLE LASAGNA

Steps:

• Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
• Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
• Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

MEXICAN LASAGNA LITE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
• Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
• Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
• Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

MEXICAN LASAGNA WITH NOODLES

Steps:

• In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
• Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
• Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
• In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

SMOTHERED MEXICAN LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
• In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
• Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

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 LASAGNA ROLLUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
• Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
• Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
• Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

MEXICAN LASAGNA

Steps:

• Sautee onions, garlic and green pepper in oil until tender.
• Add tomatoes (drained), salsa and cumin, bring to a boil.
• Simmer for two minutes.
• Drain and rinse beans and add to others. If you are using, add ground beef here.
• In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
• Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
• Bake in a 350 degree oven for 35 minutes and serve with sour cream.
• Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.

HOMEMADE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in the picante sauce, beans, salt and pepper; set aside. , In a small bowl, combine cottage cheese and egg. Spread one-third of meat mixture in one 13x9-in. baking dish or two 8-in. square baking dishes. Top with half of Monterey Jack cheese, half of cottage cheese mixture and six tortillas (tear tortillas if necessary to cover cheese more completely). Repeat layers, ending with meat. Sprinkle with cheddar cheese. , Bake at 350° for 45-50 minutes. Let stand a few minutes before serving. Garnish with green onions and serve with sour cream if desired.

EASY MEXICAN LASAGNA

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.