mexican lasagna

Mexican Lasagna Recipe

oz Salsa

Envelopes Taco Seasoning (or 8 Tablespoons, Divided)

oz Cream Cheese (Softened)

Cup Sour Cream

oz Can Refried Beans

oz Traditional Lasagna Noodles (uncooked)

lb Ground Beef

Cup Water

oz Can Mexicorn

Small Cans Olive Slices (Drained)

Green Onions (Sliced)

Cups Shredded Mozzarella

Cups Shredded Cheddar

Mix 1 Tablespoon of Taco Seasoning mix with cream cheese, sour cream and beans. Set aside.

Brown ground beef in a skillet and prepare taco meat with remaining taco seasoning and water. Set aside.

Spoon just enough salsa on the bottom of your crock pot to keep the noodles from sticking.

Cover the bottom of the crock with uncooked (regular) lasagna noodles. Break Noodles to fit if needed.

{LAYER STEPS} Spread 1/3 of the bean mixture over the noodles and top with 1/3 of beef, 1/3 of corn and 1/4 of olives.

Mix cheeses together in a bowl and top lasagna layer with 1 Cup of Cheese.

Top with 1/4 of salsa and place noodles on top. {LAYER STEPS}

Repeat layer steps two more times, ending with noodles and then pour remaining salsa on top of noodles. (RESERVE remaining cheese, remaining olives and green onions until the end).

Place the lid on the crock and cook for 3 1/2 to 4 hours on high.

minutes before serving, cover with remaining cheese, olives and green onions

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you're feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.

Late Summer Vegetable Enchilada Pie

water

28 oz can whole tomatoes

tsp kosher salt

black pepper (to taste)

olive oil

onion (finely chopped)

garlic

jalapenos (seeded and finely chopped)

tsp cumin

lb zucchini (diced 1/4-inch (4 cups))

canned black or pinto beans (drained and slightly smashed with fork)

lime juice

chopped cilantro (plus more for garnish)

corn tortillas

reduced fat Mexican blend cheese

Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.

Filling: In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.

Preheat oven to 375°F.  Grease a 9 x 13-inch baking dish.

Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.

This baked Mexican casserole recipe is made with tortillas, chicken, cheese and tomato sauce. It's a healthy version of the Mexican comfort food casserole.

Mexican Casserole

corn tortillas,

avocado oil oil

onion,

Mexican spice blend

baby spinach

corn

chicken

tomatoes

cider vinegar

salt

scallions and cilantro

Preheat oven to 350ºF. Coat a 9-by-13-inch baking dish with cooking spray

Lay tortillas out on two baking sheet. Bake until just starting to harden and brown in spots, 12 to 16 minutes. Remove from the oven.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often until softened and starting to brown, 6 to 10 minutes. Stir in Mexican spice blend and cook until fragrant, 30 seconds to 1 minute. Stir in spinach, corn and chicken and cook, stirring until heated through, 3 to 4 minutes.

Open can of tomatoes, and stir in vinegar and salt. Spread about ½ cup of the tomato in the bottom of the baking dish. Layer a third of the tortillas over the sauce. Top with half of the chicken and corn mixture. Pour ¾ cup of the tomato mixture over the chicken and sprinkle with ½ cup cheese. Repeat with another layer of tortillas, the remaining chicen and corn mixture, ¾ cup sauce and ½ cup cheese. Top with the remaining tortillas and sauce.

Cover with foil and transfer to the oven. Bake the casserole until heated through, steaming and bubbling around the edges, 20 to 30 minutes. Remove foil and top with the remaining ½ cup cheese and bake until the cheese is melted and bubbling, 8 to 10 minutes.

This is a family favorite but now that there are less people at home I make it and plan to have leftovers and found that the chips go all soggy.  So now I just leave the chips out and Either serve them on the side  or I serve it over rice.  Either way it is still a favorite.  

this was the perfect way to repurpose and use up leftover chicken! Loving all of the cheese too! :)

This was so yummy! We had it for dinner and then enjoyed the leftovers for breakfast the next day!

It was a huge hit at my house!! I loved it!

We made this over the weekend and my whole family loved it! What a great recipe!

This is a new family favorite! It combines the ease of a casserole with all of the Mexican flavors I love. Delish!

This is really amazing! Packed full of flavors! So yummy!

Absolutely terrific! Such a great flavorful recipe for quick weeknight suppers!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600376833/dwp9r2do04uxhajohnhq.mp4

This Mexican Casserole recipe is made with baked corn tortillas, shredded cooked chicken, Mexican spices and sauce baked into a cheesy comforting casserole. It is hearty and satisfying Mexican comfort food for the whole family! And it’s so helpful to have as a make-ahead dinner recipe for busy nights.

This Mexican Lasagna is a simple but delicious dish that is perfect for a crowd or party!

Mexican Lasagna

beef

taco seasoning packet

flour tortillas (halved)

cans traditional refried beans

red enchilada sauce

tomato ((if you

blend cheese

onion

Garnishes: Extra diced tomato, cilantro, and chopped green onion

On the stovetop, brown then drain the ground beef.  Return it to the stove, add water and taco seasoning packet.  Stir and simmer until water has cooked off and meat is seasoned.

In a 16" x 13" roasting pan, layer tortillas, refried beans, ground beef, another layer of tortillas, enchilada sauce, tomatoes, cheese, and green onion/cilantro.  Repeat two more times.

Bake uncovered at 350 degrees for about one hour, until everything is heated through and cheese is melted and bubbly.

Garnish with extra fresh diced tomatoes,

Mexican Lasagna combines two of your favorite food groups into one satisfying and easy meal! The flavor combos are unreal and using your slow cooker is a genius way to make this updated comfort food a new family favorite!

Slow Cooker Mexican Lasagna

hamburger

taco seasoning (or you can use 1 package taco seasoning)

oz oven ready lasagna noodles

soft taco flour tortillas

oz fresh salsa

black beans

ricotta cheese

shredded cheese blend

Brown ground beef in skillet over medium high heat and drain off excess grease

Stir in taco seasoning and water and let simmer for 3-4 minutes, remove from heat and set aside

In a 9x13 casserole dish start by spreading 1/4 cup salsa on bottom

Top with 3 1/2 lasagna noodles, 1/2 cup ricotta cheese, 1/4 of the taco meat, 1/4 cup beans, 1/2 cup corn, and 1/4 cup salsa

Repeat a second layer using 2 tortillas instead of lasagna noodles

Repeat each of these layers again then finish off with lasagna noodles

Top it all off with remaining 1/2 cup salsa and 2 cups shredded cheese

Cover and cook on low for 5-6 hours or high for 2 1/2 to 3 hours or until heated through and cheese is melted

Pastel Azteca is a mexican casserole dish that is made with layers of tortillas, sauce, shredded chicken and cream. A gooey, melty cheese top completes this dish that is perfect to serve for family dinners.

Pastel Azteca (Mexican Lasagna)

chicken breast (400 gr)

½ medium onion (50 gr)

bay leaves

corn kernels (200 gr) (or canned corn)

poblano pepper (or green bell pepper)

onions (70 gr) (finely sliced)

Tbsp oil

salt and pepper

1.1 lb tomatoes (500 gr) (cut in quarters)

chipotle chillies (optional)

Mexican cream (350 gr)

Oaxaca cheese (250

Place chicken, onion, bay leaf, garlic and a little salt in a pot then cover with water. Bring to a boil and cook until the meat is tender.

Strain the broth and let the chicken cool and then shred it using two forks. Set everything aside.

Put the tomatoes, onion, chilies, garlic and a cup of the chicken broth in a blender. Blend until you get a smooth sauce.

In a saucepan, heat the oil over medium heat and add the sauce, season with salt to taste and add the cumin.

Bring to a boil and lower the heat to low, let the sauce reduce until it is thick (about 10 minutes). You gonna end with about 2 cups of sauce.

PREPARARE THE SAUCE:

Roast poblano peppers (or the bell peppers). Place them in a plastic bag and let them sit for about 10 minutes.

Carefully peel peppers, cut them in half and discard the stem and all the seeds along with the veins; cut it into strips.

In a frying pan, heat the oil and sauté the onions and corn together until both are tender. Add the poblano pepper and season everything.

Add one or two tablespoons of chicken broth and cook, stirring constantly until all the liquid evaporates and the vegetables are tender. Set aside.

COOK THE VEGETABLES

Fry the tortillas in oil. They need to be soft, so pay attention to not fry them so long or they will get crunchy. Place them in a plate and set aside.

PREPARE THE TORTILLAS

Preheat the oven at 180°C / 350 F.

Start by adding some tomato sauce on the bottom of a baking dish. Place four tortillas, they should overlap slightly.

Add more sauce then some chicken, vegetables, cream a cheese. Repeat until all ingredients are gone finishing with a good amount of sauce, cream and cheese on top.

Bake for 15 minutes or until cheese starts to bubble and brown. Take off from the oven and let it sit for about 10 minutes before serving.

ASSEMBLE &amp; BAKE

Everyone will love this layered Mexican casserole, it&#039;s packed with savory, comforting flavors and is quick and easy to prep for the oven.

garlic (2 cloves)

taco seasoning

fire roasted diced tomatoes (do not drain)

green chiles (1 can)

black beans (1 can, drained and rinsed)

cheese

tomato (1-2 tomatoes diced for garnish)

onions

sour cream (for serving)

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.

Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.

Add minced garlic to the skillet and saute for 1-2 minutes longer.

Add taco seasoning and water and stir over medium heat until well combined.

Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.

Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.

Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.

Continue layering corn tortillas, meat mixture, and cheese to form three layers total.

Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.

Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.

Serve with sour cream.

Transform your favorite fun handheld meal into cozy comfort food with this easy Taco Casserole recipe!

Taco Casserole

Red onion, diced

Avocado, diced

Tomatoes, diced

Jalapeños, diced

Sour cream

Cilantro

onion, diced

red bell pepper, diced

garlic, chopped

Taco seasoning (see note)

corn,

18-20 corn tortillas,

cheddar jack cheese

pepper

Preheat oven to 375°F.

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat. Add onion, bell pepper and garlic. Sauté 5 minutes.

Add in ground beef and brown the meat,...

Add in ground beef and brown the meat, it with a spatula.  Drain any excess fat. Add in prepared taco seasoning and combine well. Taste and adjust for salt and pepper.

Stir in corn, black beans and tomatoes. Mix...

Stir in corn, black beans and tomatoes. Mix well. Add in 1/4 cup water and cook for 15 minutes.

Spray a 13 by 9-inch baking dish with...

Spray a 13 by 9-inch baking dish with non-stick cooking spray.

To assemble casserole, layer 10-15 tortilla halves on...

To assemble casserole, layer 10-15 tortilla halves on bottom of baking dish (try to cover as much of the bottom surface as possible). Spoon and spread 1/3 of the beef mixture over tortilla layer. Next spread  1/3 of the cheese mixture over beef layer.

Repeat this layering with tortillas, beef filling and...

Repeat this layering with tortillas, beef filling and cheese two more times.

Bake this taco casserole, uncovered, in preheated oven...

Bake this taco casserole, uncovered, in preheated oven for 20-25 minutes, or until the cheese is melted all over. Remove from oven and let it stand for 5 minutes.

Garnish it with toppings. Serve warm with sour...

Garnish it with toppings. Serve warm with sour cream and lime wedges.

Taco Lasagna with tortillas puts a unique twist on the popular pasta dish. Featuring beef, cheese, and spices, this Mexican lasagna recipe is SO good!

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Top 16 mexican lasagna recipes from across the web

The most viewed mexican lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Lasagna Recipe

Late Summer Vegetable Enchilada Pie

Mexican Casserole

Mexican Lasagna

Slow Cooker Mexican Lasagna

Pastel Azteca (Mexican Lasagna)

Mexican Lasagna

Taco Casserole

Taco Lasagna with Tortillas + Video

Mexican Lasagna

Mexican Lasagna (Kinda Low Carb)

Mexican Lasagna Recipe

Mexican Lasagna

Pastel Azteca Rojo (Red Salsa Mexic...

Slow Cooker Mexican Lasagna with Ba...

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The most viewed mexican lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine