Mexican Lasagna Casserole Video Recipes

MEXICAN LASAGNA

Mexican Lasagna image

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

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.

Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

MEXICAN LASAGNA CASSEROLE + VIDEO

Mexican Lasagna Casserole + Video image

This hearty Mexican lasagna has beef, pork and authentic spices. Make this recipe for delicious lasagna casserole; a crowd pleasing dinner!

Provided by Kevin Is Cooking

Categories Dinners

Time 2h15m

Number Of Ingredients 18

Ingredients

1 lb ground pork
1 lb lean ground beef ((See Note 1))
1 cup beef stock
4 cups salsa ((See Note 2))
6 oz tomato paste
1 tsp ground cumin
1 tsp chili seasoning
1 tsp garlic powder
1 tsp Mexican oregano (or original oregano)
1 tsp salt
1 tsp black pepper
1 pound lasagna noodles
30 oz refried beans ((Two 15 oz cans))
15 oz corn (canned or thawed from frozen)
2 cups shredded cheddar cheese
1 lb pepper jack cheese ((deli slices))
1/2 cup cotija cheese
1/2 cup queso fresco

Steps:

In a large pot over medium heat, add ground pork and beef. Break up the meat with a spoon and cook until meat is well browned, Stir in beef broth, scraping up any browned bits on bottom of pan. Add the salsa, tomato paste, spices, salt and pepper. Stir to mix thoroughly and lower heat to simmer. Cook for 1 hour adding more beef broth if it gets too thick.
Meanwhile, place lasagna noodles into the bottom of your baking pan. Pour hot water over the noodles, making sure the lasagna noodles are completely covered with water. Let soak for 30 minutes, then drain and discard water.
Preheat oven to 375°F. Lightly grease a deep 9x13" baking pan.
Layer 1: Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan. Place 4-6 noodles on top (enough to cover meat sauce). Spread with half of the refried beans. Top with half of corn.
Layer 2: Spoon 1 1/2 cups meat sauce over corn. Place 4-6 noodles on top (enough to cover meat sauce), then sprinkle with half cheddar and pepper jack cheese.
Repeat Layer 1 and 2. To finish, place a final layer of lasagna noodles, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining cheese.
Cover loosely with aluminum foil and bake in preheated oven for 25 minutes. Remove foil, and bake additional 20 minutes for cheese to brown.
Remove from oven, allow to rest 5 minutes and crumble queso fresco or cotija cheese and chopped cilantro on top (optional). Serve hot.

Nutrition Facts : Calories 778 kcal, Carbohydrate 64 g, Protein 49 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 132 mg, Sodium 2163 mg, Fiber 9 g, Sugar 12 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

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