5 Ingredient Mexican Lasagna Recipes

MEXICAN LASAGNA

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.

MEXICAN LASAGNA

Steps:

• Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.
• Cool and serve: Let the casserole stand for 10-15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

EASY 5 INGREDIENT VEGETABLE LASAGNA

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
• Cover with a layer of noodles (3 or 4 noodles should be enough).
• Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
• Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
• Spread 1/3 of the remaining pasta sauce over the cheese.
• Spread 1/3 of the vegetables over the sauce.
• Sprinkle 1/3 of the mozzarella over the veggies.
• Repeat twice starting with the noodles and ending with the mozzarella.
• Cover and bake until the noodles are tender (35 to 40 minutes).
• Remove cover and bake 5 minutes until cheese starts to become golden.
• Remove from oven and allow to stand for 5 minutes before cutting into squares.

MEXICAN LASAGNA RECIPE - (4.1/5)

Steps:

• In medium bowl, stir together cheddar cheese soup, milk and half the fajita seasoning, mixing until mixture is smooth. In skillet over medium-high heat, cook ground beef, crumbling with fork, until browned. Pour off any fat. Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning into ground beef, mixing well. Increase heat and bring mixture to a boil. Reduce heat to low and continue cooking for 5 minutes. Remove skillet from heat. Place 3 tortillas in bottom of a shallow, 2-quart baking dish, overlapping slightly and covering bottom as much as possible. Spread 1 cup beef mixture over tortillas in dish. Add another layer of 3 tortillas and another cup of beef mixture. Repeat layers with 3 more tortillas and another cup of beef. Top with remaining tortillas. Spread cheese soup mixture over tortillas. Bake at 350°F for 30 minutes, or until hot and bubbling. Let stand at room temperature for 10 minutes. Sprinkle with chopped tomatoes and sliced green onions, if desired. Serve hot. Mexican Lasagna Recipe yields 6 servings.

5 INGREDIENT MEXICAN LASAGNA

Steps:

• 1. Start by preheating the oven to 375 Degrees. You will need a large casserole dish.
• 2. Get a large bowl to mix all ingredients well. Shred the roasted chickens and place in the bowl, also with the sour cream, cheese, and salsa.
• 3. Spray the casserole dish. Cut tortillas in half and then half cross wise to create 4 small triangles. Place the tortillas overlapping each other to form a layer.
• 4. Spread mixture in even layers and top with tortillas in between each layer like you would a lasagna. Top with lots of cheddar cheese and place in oven!
• 5. You may also use corn, chopped olives, or other ingredients that go well with these items. This casserole feeds even more people if you serve smaller servings of the lasagna with nice portions of beans, rice, and chips!!!

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.