Teresas Mexican Lasagna Recipes

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 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.

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 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 to 350 degrees; Set aside 1 cup pasta sauce.
• In a 10-inch skillet, brown ground beef over medium-high heat; drain of fat.
• Stir in remaining pasta sauce, corn and chili powder.
• In a 13-x-9-inch spread 1 cup pasta mixture; arrange 2 tortillas over sauce, overlapping edges slightly.
• Layer half of the sauce mixture and one-third of the cheese over tortillas; REPEAT layers. ending with tortillas.
• Spread tortillas with the 1 cup reserved pasta sauce.
• Bake 30 minutes, then top with remaining cheese and bake another 10 minutes or until sauce is bubbling and cheese is melted.

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-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.

OUR FAVORITE MEXICAN-STYLE LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
• Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.
• Top with layers of 1/2 cup of the remaining meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
• Bake 30 min.; uncover. Let stand 5 min. before serving.

TERESA'S MEXICAN LASAGNA

Steps:

• Preheat oven to 350*
• Brown ground beef and drain any grease.
• Over low heat return ground beef back to skillet and add the nacho cheese soup, the soup can of salsa,( and the corn or refried beans if desired).
• Blend well and remove from heat.
• In a 2 quart round casserole dish , spread a little of your hamburger mixture.
• Next lay a flour tortilla, then a little more of your hamburger mix.
• Repeat layers ending with your sauce on top.
• Top with 1 cup of mexican cheese blend.
• Cover with aluminum foil and bake for 30 minutes.