Mexicanlasagnamadewithcorntortillas Recipes

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MEXICAN LASAGNA MADE WITH CORN TORTILLAS



Mexican Lasagna Made With Corn Tortillas image

This is easy and fun to make, save the HOT HOT stuff for the toppings and give every body a choice to how hot they want there serving to be.

Provided by Cookin In Texas

Categories     Meat

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs ground turkey or 2 lbs boneless skinless chicken
3 (10 ounce) cans mild enchilada sauce
1 (24 count) corn tortillas
4 cups sharp shredded cheddar cheese or 4 cups Velveeta cheese, works great also
guacamole (optional)
refried beans (optional)
lettuce (optional)
tomatoes (optional)
salsa (optional)
cilantro (optional)
sour cream (optional)
onion (optional)
green onion (optional)
black olives (optional)
green chili (optional)

Steps:

  • Brown meat and drain off fat stir in one can enchilada sauce then set mixture aside.
  • In bowl pour in 2 cans enchilada sauce,.
  • Spray your baking pan with non stick spray.
  • To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time.
  • Place the shell onto bottom of baking pan and continue this until bottom of pan is covered.
  • Then place a layer of the meat mixture.
  • A layer of cheese and repeat with the tortilla,meat,cheese.
  • Continues this until pan is full.
  • when finished pour the remaining enchilada sauce over the entire pie.
  • Top it off with another layer of cheese.
  • Bake at 350 for 25-30 minutes or until bubbly.
  • Top with your favorite toppings.
  • This pie can also be made up to 24 hours ahead just make it as above (do not bake) cover and refrigerate but increase baking time from 30 to 45 minutes.

Nutrition Facts : Calories 681.6, Fat 39.9, SaturatedFat 19.2, Cholesterol 136.4, Sodium 732.4, Carbohydrate 40, Fiber 5.6, Sugar 1.5, Protein 40.8

MEXICAN LASAGNA



Mexican Lasagna image

Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

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 WITH NOODLES



Mexican Lasagna with Noodles image

A different twist on lasagna! Easy to make!

Provided by POPCKLGAL

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 2h

Yield 12

Number Of Ingredients 12

1 pound extra-lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
¾ teaspoon garlic powder
12 dry lasagna noodles
2 ½ cups water
2 ½ cups salsa
2 cups sour cream
¾ cup chopped green onions
1 (2 ounce) can sliced black olives
1 cup shredded Pepper Jack cheese

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.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g

FAVORITE MEXICAN LASAGNA



Favorite Mexican Lasagna image

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

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.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

MEXICAN-STYLE LASAGNA



Mexican-Style Lasagna image

This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h20m

Number Of Ingredients 9

1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Kosher salt and freshly ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

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.

Nutrition Facts : Calories 446 g, Fat 21 g, Fiber 10 g, Protein 21 g

MEXICAN LASAGNA



Mexican Lasagna image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges

Steps:

  • Preheat oven to 350 degrees F.
  • Coat an 11 by 7-inch baking pan with cooking spray.
  • In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
  • Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
  • Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
  • To reheat, bake in a preheated 375 degree F oven for 15 minutes.

CORN TORTILLA LASAGNA



Corn Tortilla Lasagna image

This is a family favorite that's always a hit at office luncheons or potluck dinners. The simple lasagna has a tasty twist-it's packed with popular Southwest flavors. -Jo Terwilliger, Oneonta, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10-12 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1 jar (16 ounces) picante sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 medium tomatoes, seeded and chopped
1 large sweet red pepper, chopped
1 can (8 ounces) tomato sauce
1 tablespoon lime juice
12 corn tortillas
3/4 cup shredded Monterey Jack cheese
2 cups sour cream
Additional picante sauce, optional

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice., Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese. , Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired.

Nutrition Facts : Calories 287 calories, Fat 15g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

MEXICAN TORTILLA LASAGNA



Mexican Tortilla Lasagna image

I came up with this by using different recipes for similar recipes. It is a nice dinner. Fast, easy, cheap and healthy! I ran this through recipe builder on Weight Watchers this is 3 points per serving.

Provided by PaigeParkerMomma

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 lb lean ground beef (I buy regular ground beef cook it and drain and rinse it very well several times and freez in 1/2 lb)
16 ounces fat-free refried beans
16 ounces tomato sauce
1 cup water
1 teaspoon cumin
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon onion powder
1/4 teaspoon ground red pepper
12 corn tortillas
2 ounces monterey jack pepper cheese
4 ounces 2% cheddar cheese

Steps:

  • Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
  • Simmer until beans have "melted" stir in the pepper jack cheese.
  • Cut corn tortillas into quarters.
  • Spray bottom of 9X13 baking dish with PAM.
  • Layer 1/3 of tortillas on bottom.
  • Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
  • Sprinkle reduced fat cheddar on top of last layer.
  • Bake covered at 400* for 30 minutes.

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MEXICAN BEEF LASAGNA RECIPE - THERESCIPES.INFO
Mexican Lasagna with Noodles Recipe | Allrecipes top www.allrecipes.com. 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.Step 2 Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish.
From therecipes.info


RECIPE(TRIED): MEXICAN LASAGNA (USING CORN TORTILLAS) (TASTE OF …
Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes, heat through. TO ASSEMBLE THE LASAGNA: Cover bottom and sides of 13x9x2-inch baking dish with tortillas. Pour beef misture over tortillas; place a layer of torillas over the meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over ...
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