CHEESY TORTILLA LASAGNA
Enjoy the twin flavors of Italy and Mexico in this cheesy tortilla lasagna made with Old El Paso® enchilada sauce - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
- Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 50 mg, Fat 1, Fiber 7 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g
VEGETARIAN TORTILLA LASAGNA
You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.-Connie L McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place 1 tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through. , Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges.
Nutrition Facts : Calories 335 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1166mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.
MEXICAN CHICKEN TORTILLA LASAGNA
Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
- Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
- Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
- Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g
LAYERED TORTILLA LASAGNA
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 as a main dish, or 12 to 16
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
- Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
- Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
- Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates
TORTILLA LASAGNA
Spice up your Taco Tuesday with our Tortilla Lasagna, full of ground beef and cheesy goodness. It'll have the whole family begging for more!
Provided by Courtney
Categories Main Course
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Brown the ground beef in a skillet over medium heat, breaking it up into crumbles.
- Once the beef is browned, drain the fat. Add 1 cup of water and taco seasoning. Stir well and cook over medium low heat until the liquid has cooked away (about 10 minutes).
- Remove cooked seasoned beef from heat. Add the drained beans and corn and 1 cup of the salsa to the beef. Stir to mix.
- Spread ½ of the remaining salsa (about ½ cup) in the bottom of your baking dish.
- Top with 6 tortillas, it's okay if they overlap a bit.
- Then layer with half of the beef mixture, followed by 1 cup of shredded cheese. Repeat with another layer of tortillas, beef and cheese. For the final layer, add the remaining tortillas, then the remaining salsa and cheese.
- Cover the baking dish with aluminum foil and bake in a preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes.
- Remove from the oven and let rest for 5-10 minutes before serving.
- Top with sour cream, fresh jalapeno slices or your other favorite taco toppings. Serve with Mexican rice or side salad.
Nutrition Facts : ServingSize 8 g, Calories 491 kcal, Carbohydrate 23 g, Protein 27 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 103 mg, Sodium 795 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g
TORTILLA LASAGNA
We enjoyed this simple dish, goes great with salsa and sour cream with a tossed salad Recipe source: Prevention magazine (March 2011)
Provided by ellie_
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Spray baking sheet with Pam.
- Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
- Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
- Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
- Reduce oven temp to 350-degrees F.
- Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
- Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
- Serve with sour cream, salsa and chopped jalapenos, if desired.
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