Overnight Mexican Tortilla Lasagna Recipes
OVERNIGHT MEXICAN TORTILLA LASAGNA
There is ground beef listed in the ingredients, but it's just as good without the meat. It's also easily doubled if you want to take it to a pot luck. Preparation time does NOT include overnight refrigeration. Recipe is from Betty Crocker.
Provided by Pinay0618
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
- In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 375°F Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
MEXICAN TORTILLA LASAGNA
I came up with this by using different recipes for similar recipes. It is a nice dinner. Fast, easy, cheap and healthy! I ran this through recipe builder on Weight Watchers this is 3 points per serving.
Provided by PaigeParkerMomma
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
- Simmer until beans have "melted" stir in the pepper jack cheese.
- Cut corn tortillas into quarters.
- Spray bottom of 9X13 baking dish with PAM.
- Layer 1/3 of tortillas on bottom.
- Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
- Sprinkle reduced fat cheddar on top of last layer.
- Bake covered at 400* for 30 minutes.
OVERNIGHT MEXICAN TORTILLA LASAGNA
Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
- In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce, sour cream and taco seasoning mix.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 375°F. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
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