Teresas Mexican 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 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.

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.

TERESA'S MEXICAN LASAGNA

Steps:

• Preheat oven to 350*
• Brown ground beef and drain any grease.
• Over low heat return ground beef back to skillet and add the nacho cheese soup, the soup can of salsa,( and the corn or refried beans if desired).
• Blend well and remove from heat.
• In a 2 quart round casserole dish , spread a little of your hamburger mixture.
• Next lay a flour tortilla, then a little more of your hamburger mix.
• Repeat layers ending with your sauce on top.
• Top with 1 cup of mexican cheese blend.
• Cover with aluminum foil and bake for 30 minutes.

GLUTEN FREE MEXICAN LASAGNA

Steps:

• Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
• In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
• In mixer, combine ricotta, egg and verde sauce until smooth.
• In glass casserole dish create three layers:.
• First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
• Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
• Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
• Top with jalepenos or cilantro (optional).
• Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
• Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.

MEXICAN LASAGNA

Steps:

• Brown ground beef with onion and garlic and then drain.
• Put beans in pot (juice and all) and simmer for 15 minutes.
• Smoosh beans really well with a potato masher.
• Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce.
• Spray 9x13 pan with vegetable oil spray.
• Layer meat, beans, cheese and tortillas until gone.
• Top with more CHEESE!
• Bake 1 hour at 350 degrees with a cookie sheet under casserole dish.
• Flavor is enhanced; if prepared a day in advance.

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.

MEXICAN LASAGNA

Steps:

• Brown and break up the ground meat, seasoning half way through with taco seasoning and half of the lime juice. Drain on plate covered with a paper towel. Add the remaining lime juice to the salsa for extra flavor.
• **You can layer the lasagna however you choose, but here is how I do it....
• Start with about 4 tablespoons of salsa and spread over the bottom of the casserole dish. Layer the noodles overlapping across casserole dish. Spread a thin layer of refried beans with a large spoon and sprinkle evenly with corn, black olives, cooked ground meat, green onions and shredded sharp cheddar cheese. Add your next layer of noodles and spread on the refried beans. Sprinkle more corn, ground beef, green onion, black olives and cheese. Add another layer of noodles and spread with a few tablespoons of salsa. Sprinkle remaining ground meat and only a small amount of corn, cheese and green onion. Add the last layer of noodles and spread with salsa. Top with a generous amount of cheese and sprinkle a few black olives and green onions. Cover with foil and bake at 350 until noodles are tender, about 40 minutes. Remove foil and bake until cheese begins to brown. Cool before slicing. Add a nice dollop of sour cream and ENJOY!

MEXICAN LASAGNA

Steps:

• Brown meat in large skillet on medium heat; drain.
• Add onion and green pepper; cook until tender-crisp, stirring occasionally.
• Stir in salsa, corn and seasonings.
• Layer 1/3 of the meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in 13x9-inch baking dish.
• Repeat layers, ending with meat sauce.
• Sprinkle with cheddar cheese and olives.
• Bake at 375F for 30 minutes or until thoroughly heated.

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.