Mexican Lasagne Recipes

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

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.

MEXICAN LASAGNE

Steps:

• Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.
• For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
• Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.
• For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
• Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
• Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
• Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.
• Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
• Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.
• Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

MEXICAN LASAGNA

Steps:

• Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.
• Cool and serve: Let the casserole stand for 10-15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

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

Steps:

• Preheat oven to 350°F.
• Brown turkey, drain (if necessary).
• Add seasoning packet, onion, tomato sauce and salsa.
• Simmer 5-7 minutes.
• Combine cottage cheese and egg in small bowl.
• Spray 9 x 13 pan with cooking spray.
• Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
• Bake at 350°F for 25 minutes.
• Let stand 10 minutes before serving.

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.

MEXICAN LASAGNA

Steps:

• Heat oven to 375°F.
• Brown meat with onions and peppers in large skillet; drain. Return meat to skillet. Add salsa, corn and seasonings; mix well.
• Layer 1/3 of the meat mixture, and half each of the tortillas and cottage cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar and olives.
• Bake 30 min. or until heated through.

EMMA'S MEXICAN LASAGNE

Steps:

• Pre heat oven to 180 fan.
• Fry your mince and onions until just cooked through. Add peppers and fajita seasoning, fry for 2 min.
• Add kidney beans and tomatoes, stir through and simmer for 10min.
• While simmering grate your cheese and get a lasagne dish ready for assembling together.
• Put half the mince mixture into the bottom of the dish, add a layer of tortilla wraps (overlapping like you would with lasagne sheets) then grated cheese. Layer again in same way with remaining mince, tortillas and cheese.
• Cook in oven for 20min, finishing off for 5 min under the grill to get some colour into the cheese.
• Serve with salad, potato wedges, salsa, soured cream and guacamole.