In the realm of culinary delights, few dishes can rival the allure of a well-crafted lasagna. This iconic Italian casserole, with its layers of pasta, cheese, and savory fillings, has captivated taste buds worldwide. However, the culinary canvas of lasagna is not limited to its traditional roots. In this article, we embark on a culinary adventure to explore the vibrant and flavorful world of homemade Mexican lasagna. Prepare to tantalize your taste buds with a unique fusion of Mexican spices, fresh ingredients, and the comforting familiarity of lasagna. We will guide you through the process of creating a culinary masterpiece that combines the best of both worlds. So, gather your ingredients, ignite your culinary passion, and let's embark on a delectable journey to create the ultimate homemade Mexican lasagna.
Check out the recipes below so you can choose the best recipe for yourself!
FAVORITE MEXICAN LASAGNA
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
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 LASAGNA
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
Time 1h25m
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, 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.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
MEXICAN LASAGNA
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
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
Steps:
- Preheat oven to 350 degrees F.
- Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.
HOMEMADE MEXICAN LASAGNA
Our friends and family love this recipe. It's easy to make ahead of time and can be frozen. This is especially nice during particularly busy times of the year.-Brenda Cooper, Edna, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in the picante sauce, beans, salt and pepper; set aside. , In a small bowl, combine cottage cheese and egg. Spread one-third of meat mixture in one 13x9-in. baking dish or two 8-in. square baking dishes. Top with half of Monterey Jack cheese, half of cottage cheese mixture and six tortillas (tear tortillas if necessary to cover cheese more completely). Repeat layers, ending with meat. Sprinkle with cheddar cheese. , Bake at 350° for 45-50 minutes. Let stand a few minutes before serving. Garnish with green onions and serve with sour cream if desired.
Nutrition Facts : Calories 455 calories, Fat 22g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 1122mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.
EASY MEXICAN LASAGNA
This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13x9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all. , Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts :
MEXICAN LASAGNA WITH NOODLES
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
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
MEXICAN LASAGNA
Make and share this Mexican Lasagna recipe from Food.com.
Provided by erinBOberrin
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Brown turkey, drain (if necessary).
- Add seasoning packet, onion, tomato sauce and salsa.
- Simmer 5-7 minutes.
- Combine cottage cheese and egg in small bowl.
- Spray 9 x 13 pan with cooking spray.
- Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
- Bake at 350°F for 25 minutes.
- Let stand 10 minutes before serving.
SMOTHERED MEXICAN LASAGNA
Great tasting and easy Mexican lasagna. Tastes like it was hard work.
Provided by Brenda Britten
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
- In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
- Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Nutrition Facts : Calories 715.9 calories, Carbohydrate 63.9 g, Cholesterol 190.3 mg, Fat 31.9 g, Fiber 4.8 g, Protein 40.5 g, SaturatedFat 13.3 g, Sodium 1659.5 mg, Sugar 6.7 g
HOMEMADE LASAGNA
This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.
Provided by CRAIG
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
- In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
- In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
- Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g
MEXICAN LASAGNA
My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.
Provided by Alyce Voorhees
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g
MEXICAN LASAGNA
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
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.
MEXICAN LASAGNA
Chili powder adds a spicy Mexican twist to the Italian favorite. The taste-tested recipe comes from Ragu kitchens. TIP: Substitute refried beans for ground beef for a meatless main dish.
Provided by Barb G.
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 493.3, Fat 24.3, SaturatedFat 10.6, Cholesterol 68.2, Sodium 1136.4, Carbohydrate 44.9, Fiber 3.4, Sugar 10.6, Protein 24.7
SIMPLE MEXICAN LASAGNA
I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It's packed with tempting seasonings, and the cheese, and green onions and ripe olives make an attractive topping. -Sheree Swistun of Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through., Place three noodles in a 13x9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles., Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.
Nutrition Facts : Calories 355 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 655mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
MEXICAN LASAGNA
This has been a hit for everyone I've made it for. I think it was originally from a magazine, but I lost the paper recipe years ago and have been making it my own way ever since. I lightened it up a bit with light cheese and lean beef, but you could use the regular stuff.
Provided by tucirclekelly
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Brown the beef with the onions. Drain off fat.
- Add the taco seasoning, and stir well.
- Add the beans, salsa, chiles, and tomato sauce. Stir well and simmer 5 minute.
- Cut each tortilla into quarters.
- Spray a 9x13" pan with cooking spray. Layer half of tortilla pieces, completely covering bottom of pan.
- Ladle on half of beef mixture, covered by half of the cheese.
- Repeat layers.
- Cover with foil (I spray the foil with cooking spray so it doesn't stick to the cheese) and bake for 30 minute Allow to set up for 5 min before cutting.
Nutrition Facts : Calories 425.9, Fat 19, SaturatedFat 9.2, Cholesterol 66.7, Sodium 912.9, Carbohydrate 37.6, Fiber 5.6, Sugar 4.7, Protein 26.4
MEXICAN LASAGNA
This is a great recipe that we love. I always get great reviews and requests for the recipe. I usually add ground beef to the vegetable mixture as we love meat!
Provided by CrinV
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sautee onions, garlic and green pepper in oil until tender.
- Add tomatoes (drained), salsa and cumin, bring to a boil.
- Simmer for two minutes.
- Drain and rinse beans and add to others. If you are using, add ground beef here.
- In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
- Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
- Bake in a 350 degree oven for 35 minutes and serve with sour cream.
- Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.
Nutrition Facts : Calories 453.4, Fat 15.5, SaturatedFat 8.6, Cholesterol 39.5, Sodium 1177.7, Carbohydrate 58, Fiber 14.1, Sugar 11.7, Protein 24.2
MEXICAN LASAGNA
I adapted this from the May 2001 issue of Prevention Magazine. A different take on lasagna, but really good! Note: instructions updated to appease negative commenter. It honestly never occurred to me that noodles might not have to be cooked first...
Provided by scrappyhare
Categories Black Beans
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil lasagna noodles according to package directions. Drain and set aside.
- Combine cottage cheese and egg in a small bowl, and stir to mix well. Set aside.
- Place the ground beef in a large nonstick skillet over medium heat.
- Cook, stirring to crumble, until the meat is no longer pink.
- Add the tomatoes, tomato paste, beans, chiles, and chili powder, and stir to mix well.
- Cook, uncovered, stirring frequently, for about 10 minutes, or until the mixture is thick.
- Remove the skillet from the heat and set aside.
- Coat a 13x9 inch pan with cooking spray, and line the bottom of the pan with one layer of lasagna noodles.
- Spread half of the meat mixture over the noodles, dot with half the cottage cheese mixture, and top with half the shredded cheese.
- Repeat the layers using the remaining ingredients.
- Cover the pan with foil, and bake at 350*F for 25 minutes.
- Remove the foil, and bake for 5 minutes longer, or until heated through and the cheese is melted and bubbly.
- Remove the pan from the over, and let sit for 10 minutes before cutting into squares and serving.
Nutrition Facts : Calories 239.7, Fat 13.8, SaturatedFat 7.6, Cholesterol 70, Sodium 588.1, Carbohydrate 9.1, Fiber 3, Sugar 0.6, Protein 19.8
Tips:
- To make the lasagna ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
- If you don't have any corn tortillas, you can use flour tortillas instead. Just be sure to cook them according to the package directions before assembling the lasagna.
- For a vegetarian version of this lasagna, omit the ground beef and add an extra can of black beans.
- To make a spicier lasagna, add a teaspoon or two of chili powder to the sauce.
- Serve the lasagna with your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
This Mexican lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is sure to be a hit with your family and friends. So next time you are looking for a new and exciting recipe to try, give this Mexican lasagna a try. You won't be disappointed!
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