Best 4 Corn Tortilla Lasagna Recipes

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Corn tortilla lasagna is a creative twist on a classic family favorite. This casserole combines the flavors of lasagna with the authentic taste of corn tortillas. It is simple to prepare, requiring minimal effort to assemble. With the combination of ground beef, cheese, corn tortillas and sauce, corn tortilla lasagna offers a delicious meal that is sure to become a staple in your kitchen. Let's delve into the best recipes for cooking this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

CORN TORTILLA CHICKEN LASAGNA



Corn Tortilla Chicken Lasagna image

This Southwest-style lasagna will satisfy a hungry crowd. It can be "stretched" with extra beans, and it's super-easy to put together. People love it! -Susan Seymar, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 9

36 corn tortillas (6 inches)
6 cups shredded or cubed cooked chicken breast
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
3 jars (16 ounces each) salsa
3 cups sour cream
3 large green peppers, chopped
3 cans (3.8 ounces each) sliced ripe olives, drained
3 cups shredded Monterey Jack cheese
3 cups shredded cheddar cheese

Steps:

  • In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 600mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

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.

CORN, CHICKEN AND TORTILLA LASAGNA



Corn, Chicken and Tortilla Lasagna image

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 bag (24 oz) frozen corn & butter sauce
2 cups shredded cooked chicken
1 1/2 cups Old El Paso™ salsa (any variety)
1 cup sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles
12 corn tortillas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Steps:

  • Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
  • Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 10 g, TransFat 0 g

CORN TORTILLA CHICKEN LASAGNA



Corn Tortilla Chicken Lasagna image

I haven't tried this recipe yet, but it sounds great, and wanted to place it on zaar for safe keeping. If you try it before I do, let me know how it tastes.

Provided by Grammy Charlotte

Categories     Chicken Breast

Time 15m

Yield 2 casseroles, 24 serving(s)

Number Of Ingredients 9

36 corn tortillas
6 cups cubed cooked chicken
1 (28 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3 (16 ounce) jars salsa
3 large green peppers, chopped
3 (3 1/3 ounce) cans sliced ripe olives
3 cups shredded monterey jack cheese, shredded
3 cups shredded cheddar cheese

Steps:

  • In each of two greased 13x9 inches baking dishes, arrange 6 tortillas. Top with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup green pepper, about 1/3 Jack cheese, and 1/2 cup Cheddar cheese. Repeat layers twice.
  • Cover and bake at 350 degrees for 25 minutes. Uncover, bake 10-15 minutes longer or until the cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 323.3, Fat 14, SaturatedFat 6.7, Cholesterol 53.6, Sodium 834, Carbohydrate 29.4, Fiber 6.2, Sugar 3.8, Protein 21.7

Tips:

  • Use fresh corn tortillas: Fresh corn tortillas are softer and more pliable than store-bought tortillas, making them easier to work with and resulting in a better-tasting lasagna.
  • Don't overcook the tortillas: Overcooked tortillas will become tough and chewy. Cook them just until they are softened and pliable.
  • Use a variety of fillings: Corn tortilla lasagna is a great way to use up leftover meats, vegetables, and cheeses. Get creative and experiment with different fillings to find your favorite combination.
  • Don't skimp on the sauce: The sauce is what brings all the flavors of corn tortilla lasagna together. Use a flavorful sauce that you enjoy, and be sure to use enough of it to coat all of the tortillas.
  • Bake the lasagna until it is bubbly and golden brown: This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.

Conclusion:

Corn tortilla lasagna is a delicious and versatile dish that is perfect for any occasion. With its easy-to-follow recipe and endless possibilities for fillings, corn tortilla lasagna is sure to become a favorite in your home. So next time you're looking for a new and exciting way to enjoy lasagna, give corn tortilla lasagna a try!

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