MEXICAN LASAGNA RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 25 minutes
Prep Time 20 minutes
Cook Time 01 hours 05 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, 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, FatContent 28g fat (16g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 909mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.
MEXICAN LASAGNA RECIPE | RACHAEL RAY | FOOD NETWORK
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
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.
More about "mexican lasagne recipes"
FAVORITE MEXICAN LASAGNA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Dinner
Cuisine North America, Mexican
Calories 448 calories per serving
- 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.
EASY MEXICAN TACO LASAGNA RECIPE L 100K-RECIPES
From 100krecipes.com
Reviews 5
Total Time 45 minutes
Category Beef taco, Dinner
Cuisine American
- Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.
MEXICAN LASAGNA RECIPE | ROBIN MILLER | FOOD NETWORK
Reviews 4.6
Total Time 1 hours 10 minutes
Category main-dish
Cuisine mexican
- To reheat, bake in a preheated 375 degree F oven for 15 minutes.
CLASSIC LASAGNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.3
Total Time 1 hours 20 minutes
Cuisine Italian recipes
Calories 528kcals per serving
- Bake the lasagne for 35-40 minutes until golden and bubbling. Serve garnished with the remaining basil.
LASAGNE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
For the Bolognese sauce (can be made up to two days ahead)
1. Heat a heavy-based pot and, when hot, add the oil and butter, then the onion. Saute for a few minutes until soft then add the carrot and celery, then the garlic. Cook gently until they have softened and are lightly golden.
2. Add the mince, crumbling it in the pot with a fork. Season with salt and pepper, and cook briefly until the meat is no longer red, but do not brown it. It's important to salt the meat at this stage to extract its juices for the sauce and to cook the meat gently so it retains delicacy.
3. Now add the wine and bring to the boil. Cook for a few minutes on high heat before adding the rosemary and tomatoes. When it starts to bubble, turn the heat to the barest of simmers, partly cover and cook for 1 1/2 hours. Stir the pot from time to time, adding some water if necessary.
For the bechamel (can be made ahead)
This is not a gluggy, tasteless white glue. When made well it is a delicious and velvety smooth milky sauce delicately flavoured with bay, peppercorns and nutmeg.
1. In a pot, melt the butter then add the flour and stir with a wooden spoon. Cook on medium heat for a few minutes but do not let the flour colour. Take a whisk and pour in the cold milk all at once, whisking constantly.
2. Continue to whisk as the sauce heats and comes to the boil. Initially you will have lumps, but as the mixture comes to the boil, the sauce will thicken and become smooth. Add a good pinch of salt, the bay leaf, peppercorns and grated nutmeg if desired.
3. Turn the heat to a low simmer and cook for 15 minutes, stirring often. The sauce should have a thickish pouring consistency. The longer you cook the sauce the thicker it becomes. Remove from the heat and cover with plastic wrap to avoid a skin forming. This sauce can also be made ahead and lasts for a few days. Reheat over a low heat and stir constantly.
To assemble
I find it easiest if the bolognese and bechamel sauces are not cold, so if you need to reheat them, do so gently. Bring a large pot of generously salted water to the boil while you roll out the pasta dough.
Roll and cook the dough
1. Cut the dough in half and roll it out to the thinnest setting. Cut the sheets in 25cm lengths and lay out on a lightly dusted workbench while you roll out the rest. Bring a large pot of salted water to the boil and place a large bowl of cold water near the stove. When the water is boiling rapidly, drop in a few sheets at a time. Cook until the pasta is al dente, scoop out with a slotted spoon and put into the cold water. Continue until all the pasta has been cooked. Drain the cooked pasta sheets and lay them out on tea towels or a tablecloth and pat dry.
2. Preheat oven to 180C.
3. Use a large baking dish with high sides (I use a 25cm x 35cm dish). Smear it generously with butter and spread a thin coating of bechamel and bolognese sauce on the bottom. Sprinkle on a little grated parmesan and cover with a layer of pasta sheets, cutting them to fit the dish.
4. Top with another thin layer of bechamel and bolognese and a sprinkle of parmesan. The key here is not to be heavy-handed with the sauces and cheese, or else the lasagne will become overly rich and clumsy. Continue until you have about six layers of pasta or you have almost run out of ingredients.
5. For the topping you can go two ways; either use just the bechamel and a generous sprinkling of parmesan and a few dots of butter or a last thin layer of bolognese, parmesan and butter. I use whatever I have left over, but that depends on how much bolognese has been mopped up with bread for a snack before the lasagne gets finished.
6. Bake for about 20 minutes or until the lasagne has a light brown crust.* Remove from the oven and allow to rest for 10 minutes before serving directly from the dish.
*Note: I find the lasagne turns out best when it stands for 30 minutes before baking. You can even prepare it the day before and then bake it, but you will need to cook it longer and at a slightly lower temperature.
SPICY MEXICAN RICE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Family
Cuisine Mexican
Calories 516 calories per serving
- Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.
SPINACH LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
Calories 588 per serving
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
QUORN VEGETARIAN & MEAT FREE MINCE LASAGNE RECIPE | QUORN
From quorn.co.uk
Reviews 3.7
Category Italian Food, Mince, Pasta Dishes, Back to School
Calories 538 calories per serving
- Serve immediately with a green salad and garlic bread.
SPINACH LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
Calories 588 per serving
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
QUORN VEGETARIAN & MEAT FREE MINCE LASAGNE RECIPE | QUORN
From quorn.co.uk
Reviews 3.7
Category Italian Food, Mince, Pasta Dishes, Back to School
Calories 538 calories per serving
- Serve immediately with a green salad and garlic bread.
MEXICAN TORTILLA BAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine Mexican
- Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
CRUNCHY MEXICAN BEAN PIE - RECIPES.LIDL.CO.UK
From recipes.lidl.co.uk
Total Time 70 minutes
- ZINGY, RICH AND SUPER CRUNCHY, THIS MEXICAN BEAN PIE WILL MAKE A LOVELY ADDITION TO MIDWEEK MEALS - TAKING ONLY 10 MINUTES TO PREPARE! * Heat the olive oil in a large pan and cook the onion for 8-10 minutes until soft and translucent. Add the garlic and cook for 1 minute then tip in the grated butternut squash to give the pie BULK, stir well and cook for 5 minutes. Add the spices, stirring to coat then cook for 1 minute. * Tip in the tinned tomatoes, beans and sweetcorn and ½ can full of water. Season well and simmer gently for 30-35 minutes until reduced and the butternut squash is soft. * Meanwhile, heat the oven to 200c/180c fan/gas mark 6. To give your pie topping CRUNCH, cut the tortillas into triangles and spread out on a baking tray. Cook in the oven for 10 minutes until golden and crisp. * Add the lime juice for ZING and most of the coriander to the pan and check for seasoning. * Turn the oven to the grill setting. Transfer the bean mixture to a pie dish, arrange the tortillas on top and sprinkle over the grated cheese for RICHNESS. * Cook under the grill for 3-4 minutes until the cheese is bubbling. * Scatter over the remaining coriander to serve.
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From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine american
- Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.
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