Mexi Corn Lasagna Recipes

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.

MEXICAN LASAGNA

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.

MEXI-CORN LASAGNA

Steps:

• Preheat oven to 375°F.
• Brown meat in a large skillet; drain. Add corn, tomato sauce, salsa, chili powder, and cumin. Simmer, stirring frequently, 5 minutes.
• In a mixing bowl combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt; mix well.
• Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Top tortillas with half of the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cottage cheese, overlapping as necessary. Top with remaining meat mixture.
• Bake in preheated oven at 375°F about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese.
• Let stand 10 minutes before serving. Great with additional salsa, sour cream, and/or guacamole.

MEXI CORN LASAGNA

Steps:

• 1. Preheat oven to 375.
• 2. Brown meat, drain.
• 3. Add corn, tomato sauce, picante sauce, chili powder and cumin.
• 4. Simmer, stirring frequently, 5 minutes.
• 5. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.
• 6. Mix well.
• 7. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary.
• 8. Top with 1/2 the meat mixture.
• 9. Spoon cheese mixture over meat.
• 10. Arrange remaining 6 tortillas over cheese.
• 11. Top with remaining meat mixture.
• 12. Bake in preheated oven about 30 minutes.
• 13. Remove from oven, top with cheddar cheese.
• 14. Let stand 10 minutes before serving.