CONTEST-WINNING TEX-MEX LASAGNA
This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.
Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1170mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.
TEX-MEX LASAGNA
Make and share this Tex-Mex Lasagna recipe from Food.com.
Provided by Redsie
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
- Combine salsa and remaining tomato sauce.
- Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
- Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.
Nutrition Facts : Calories 246.9, Fat 8.7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 1085.6, Carbohydrate 28.1, Fiber 7.8, Sugar 6.7, Protein 16.7
TEX-MEX LASAGNA
"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.
Nutrition Facts :
TEX MEX LAST-MINUTE "LASAGNA"
Thick and chunky salsa gives this lasagna-like mac & cheese casserole its Tex-Mex cred.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package. Meanwhile, brown meat in large skillet; drain. Add salsa and corn; cook 5 min. or until heated through, stirring occasionally.
- Stir sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of half each of the meat mixture and shredded cheese. Repeat layers.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 510, Fat 24 g, SaturatedFat 10 g, TransFat 3.5 g, Cholesterol 85 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
LAYERED TEX-MEX LASAGNA
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Provided by Dr. John McDougall
Categories HarperCollins Lasagna Vegan Tortillas Bean Corn Tomato Vegetarian Wheat/Gluten-Free
Yield Serves 6-8
Number Of Ingredients 16
Steps:
- For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder, if desired. Set aside.
- Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.
- Preheat the oven to 350°F.
- Place 1 1/2 cups of the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.
TEX-MEX LASAGNA
Make and share this Tex-Mex Lasagna recipe from Food.com.
Provided by weekend cooker
Categories < 4 Hours
Time 1h5m
Yield 1 lasagna dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
- Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl, combine the egg and cottage cheese.
- Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
- Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
- Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
- Cover and bake at 325 degrees for 25 minutes.
- Uncover and bake an additional 10 minutes.
Nutrition Facts : Calories 720.6, Fat 42.2, SaturatedFat 22.6, Cholesterol 196.8, Sodium 1540.8, Carbohydrate 31.8, Fiber 4.3, Sugar 5.9, Protein 53.2
TEX-MEX CHICKEN LASAGNA
Easy and delicious! Can be varied to suit different tastes. Will freeze for multiple casseroles! I make in 2-serving sizes, for this size, recipe will make 4 dishes.
Provided by Caroline Cooks
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan over medium heat, combine spaghetti sauce and 1 cup of Picante sauce,.
- seasoning mix, cook for 10 minutes.
- Spread ½ cup Picante sauce in bottom of deep 8 X 12" baking dish.
- Layer tortillas, chicken, sauce mix, cottage cheese, and olives, in that.
- order.
- Top with cheese and olives.
- Bake at 350° for 20-25 minutes or until cheese is melted and casserole is bubbly.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 461, Fat 21.4, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1432.5, Carbohydrate 35.2, Fiber 2.6, Sugar 10.4, Protein 31.5
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- Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
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