Beefy Tortilla Lasagna Recipes

FAVORITE MEXICAN LASAGNA

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.

BEEFY MEXICAN LASAGNA

Steps:

• In a large skillet-brown meat& drain.
• Add beans& burrito seasoning to meat.
• Simmer 5 minutes.
• Stir in 1/2 can Durkee onion rings.
• In a large bowl-add cottage cheese, eggs and 1 cup cheese.
• Place about 3 flour tortillas in the bottom of a GREASED 9x13 dish.
• Overlap more tortillas up the sides.
• Spoon meat mixture over tortillas-add the jar of picante sauce.
• Top with another layer of tortillas.
• Top with the cottage cheese mixture.
• Cover with foil& bake at 350 for 45 minutes.
• Sprinkle with cheese& remainder of onion rings.
• Bake 5 more minutes uncovered.

BEEFY MEXICAN LASAGNA

Steps:

• Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 minutes; breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
• Spray 11 3/4 x 7 1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
• Cover with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro.

TORTILLA LASAGNE

Steps:

• You will need a round ovenproof dish, approx. 26cm diameter x 6cm deep / 10 inches diameter x 2¼ inches deep. Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF, slipping in a baking tray at the same time. To make the sauce, heat the oil in a pan on the stove and fry the onion, pepper and chilli. add the salt and cook gently for 15 minutes and, once soft, add the chopped coriander stalks. Add the canned tomatoes, then swill the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa, in keeping with the Mexican mojo) to cook while you get on with preparing the filling - about 10 minutes. To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smearing it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. Add a third of the beans and cheese mixture, covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. Repeat with another third of beans and cheese, and some more salsa before layering on another 2 tortillas. Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. Bake in the oven for 30 minutes, and let it rest for a good 10-15 minutes before slicing like a pizza.