Mexican Lasagna In No Time Recipes

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MEXICAN LASAGNA



Mexican Lasagna image

This Mexican Lasagna recipe is rich, satisfying, comforting, flavorful, cheesy, saucy and plain scrumptious! To make this Mexican Lasagna recipe, juicy meat, creamy beans and sweet corn are enveloped in the BEST bold, smoky, quick and easy homemade enchilada sauce then layered between tender lasagna noodles, a creamy salsa verde spiked sour cream/cream cheese filling and both cheddar and Monterrey Jack cheese then baked to bubbling perfection to create a mountain of hot, meaty, cheesy, fiesta in each satisfying bite. This Mexican Lasagna recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers - should you be so lucky.

Provided by Jen

Categories     Main Dish

Time 1h45m

Number Of Ingredients 26

1 1/2 pounds lean ground beef
1 yellow onion (chopped)
1/4 cup flour
3 tablespoons chili powder (NOT cayenne pepper (see notes))
1 tsp EACH ground cumin, garlic powder, ground coriander, salt
1/2 tsp EACH smoked paprika, dried oregano
1/4 teaspoon cayenne pepper (will not make it spicy)
1/3 cup tomato paste
4-6 garlic cloves (minced)
3 1/2 cups reduced sodium chicken broth
1 14.5 oz. can fire roasted diced tomatoes, (with juices)
1 4 oz. can mild chopped green chiles
1 teaspoon unsweetened cocoa powder
1 teaspoon sugar
a pinch of cinnamon
1 15 oz. can pinto beans, rinsed and drained (may sub black beans )
1 1/2 cup frozen sweet corn (no need to thaw)
1 6 oz. can chopped black olives (drained)
1/2 tablespoon apple cider vinegar
15 regular lasagna noodles (NOT no boil)
2 cups freshly grated Monterrey Jack cheese
2 cups freshly grated sharp cheddar cheese
1 cup sour cream or Greek yogurt
8 oz. Cream Cheese (softened)
1/2 cup mild salsa verde (I like Herdez)
1/4 teaspoon salt

Steps:

  • SOAK NOODLES: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the filling - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • PREP: Preheat oven to 350 degrees F. Lightly grease a deep 9X13-inch pan; set aside. Whisk together the flour and all Meat Filling seasonings (through cayenne pepper); set aside.
  • COOK BEEF: Brown beef and onions in a Dutch oven or very large skillet until almost cooked through. Sprinkle in flour/seasonings mixture and cook for two minutes. Reduce the heat to low and stir in the tomato paste and garlic and cook for one minute.
  • FILLING INGREDIENTS: Stir in chicken broth, diced tomatoes, green chiles, cocoa powder, sugar and cinnamon. Bring the sauce to a simmer and continue to simmer, stirring often, until thickened, 10-15 minutes. After the sauce has thickened, stir in beans, corn, olives and apple cider vinegar then remove from heat.
  • CREAMY FILLING: Meanwhile, whisk all of the Creamy Filling ingredients together in a medium bowl, set aside. Combine cheeses in a separate bowl; set aside.
  • ASSEMBLE: Spread 1 cup of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread ¾ cup Cream Filling evenly over top followed 1 cup combined cheeses. Repeat layers using two cups meat mixture, 4+ noodles, 3/4 Creamy Filling and 1 cup cheeses two more times for a total of 3 complete layers. To finish, top with remaining meat sauce followed by remaining cheese.
  • BAKE: Cover the pan with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 more minutes or until the cheese is melted and casserole is heated through. Remove pan from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro and sour cream if desired.

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

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 - NO LASAGNA NOODLES!



Mexican Lasagna - No Lasagna Noodles! image

This is a traditional dish in my family. Anyone can make it really. It is composed of traditional Mexican ingredients layered over the top of one another in a lasagna-like fashion (hence the name) but has little similarity to lasagna, so lasagna haters have no fear!

Provided by LoLaBelle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 16

Number Of Ingredients 8

1 ½ pounds ground beef
¼ cup water
1 (1 ounce) packet taco seasoning mix
12 (8 inch) flour tortillas, or more if needed
1 (14 ounce) can refried beans
3 cups shredded Colby-Jack cheese
1 (8 ounce) jar taco sauce
1 cup shredded Colby-Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.
  • Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.
  • Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.
  • Turn on oven's broiler.
  • Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 27.5 g, Cholesterol 61 mg, Fat 19.9 g, Fiber 2.5 g, Protein 19.2 g, SaturatedFat 10.8 g, Sodium 747.8 mg, Sugar 0.4 g

MEATLESS MEXICAN LASAGNA



Meatless Mexican Lasagna image

I wanted to create a meatless Mexican dish and try to hide some veggies in it and this lasagna worked! My picky husband didn't know until I told him. Serve with sour cream.

Provided by carpenters710

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 55m

Yield 6

Number Of Ingredients 10

cooking spray
1 medium yellow squash, grated
¼ cup finely chopped onion
1 (16 ounce) can vegetarian refried beans
4 (10 inch) whole wheat tortillas
1 (15.5 ounce) can black beans, rinsed and drained
1 cup cottage cheese
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
1 (16 ounce) jar salsa

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
  • Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
  • Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
  • Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 57.6 g, Cholesterol 21 mg, Fat 8.1 g, Fiber 13 g, Protein 23.3 g, SaturatedFat 4.2 g, Sodium 1595.7 mg, Sugar 4.7 g

MEATLESS MEXICAN LASAGNA



Meatless Mexican Lasagna image

Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a southwestern-style corn filling. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (4 ounces) chopped green chiles
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1-1/2 cups shredded Mexican cheese blend
6 tablespoons plain yogurt

Steps:

  • In a large bowl, combine the first 7 ingredients. Place two tortillas in an 11x7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 291 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 781mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges

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