Best 6 Lasagna Mexicana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all Mexican food enthusiasts! If you're craving a flavorful and hearty dish that combines the best of Mexican and Italian cuisine, look no further than Lasagna Mexicana. This unique and satisfying recipe takes the classic lasagna structure and adds a delightful Mexican twist, resulting in a culinary journey that will tantalize your taste buds.

Our Lasagna Mexicana recipe collection features a variety of options to cater to different preferences. From the classic ground beef version to vegetarian and chicken variations, each recipe offers a distinct flavor profile. Whether you prefer a traditional lasagna or are looking for a fun and creative twist, our selection has something for everyone.

Our collection includes the ever-popular Ground Beef Lasagna Mexicana, a hearty and flavorful dish that combines seasoned ground beef, zesty enchilada sauce, and a creamy blend of Mexican cheeses. This classic recipe is sure to satisfy even the most discerning palate.

For those seeking a vegetarian alternative, our Vegetarian Lasagna Mexicana is an excellent choice. It features a combination of roasted vegetables, black beans, and corn, all smothered in a rich and flavorful tomato sauce. The layers of lasagna noodles, vegetables, and cheese create a symphony of flavors and textures that will leave you feeling satisfied and nourished.

Not to be outdone, our Chicken Lasagna Mexicana is a delightful option for those who prefer poultry. Tender chicken, sautéed with Mexican spices and salsa, takes center stage in this recipe. Layered with creamy cheese, tangy enchilada sauce, and al dente lasagna noodles, this dish is a true celebration of Mexican and Italian flavors.

But the culinary adventure doesn't stop there. Our collection also includes a unique and innovative recipe for Lasagna Mexicana Soup. This hearty and comforting soup combines all the delicious elements of lasagna in a warm and flavorful broth. Perfect for a cozy evening meal or as a starter for a special occasion, this soup is sure to impress your family and friends.

So,准备好你的味蕾享受美味的冒险吧! Explore our Lasagna Mexicana recipe collection, choose your favorite variation, and get ready to embark on a culinary journey that will transport you to the heart of Mexican-Italian fusion.

Let's cook with our recipes!

FAVORITE MEXICAN LASAGNA



Favorite Mexican Lasagna image

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

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.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

MEXICAN LASAGNA



Mexican Lasagna image

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

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.

Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

LASAGNA MEXICANA



Lasagna Mexicana image

Make and share this Lasagna Mexicana recipe from Food.com.

Provided by Publix Aprons Simpl

Categories     Mexican

Time 45m

Yield 9 , 9 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 (1 ounce) packet reduced-sodium taco seasoning
1 (14 1/2 ounce) can diced tomatoes, drained and divided
1 (12 ounce) bag frozen southwest blend vegetables (corn, beans, peppers, onions)
1/2 cup salsa con queso
1 (10 ounce) can enchilada sauce
5 (10 inch) flour tortillas
8 ounces mexican-blend shredded cheese
aluminum foil
1 (6 ounce) container publix deli guacamole

Steps:

  • Preheat oven to 400°F Coat 9-inch-square baking dish with spray.
  • Preheat large, nonstick sauté pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
  • Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
  • Spread 1/2 cup enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
  • Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes.
  • Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.
  • Nutritional Information: CALORIES (per 1/9 recipe) 400kcal; FAT 19g; CHOL 55mg; SODIUM 1040mg; CARB 36g; FIBER 5g; PROTEIN 22g; VIT A 15%; VIT C 15%; CALC 25%; IRON 15%.

Nutrition Facts : Calories 320.3, Fat 14.3, SaturatedFat 6.7, Cholesterol 48.9, Sodium 1054, Carbohydrate 28.2, Fiber 2.9, Sugar 4.6, Protein 19.2

MEXICAN LASAGNE



Mexican Lasagne image

I feel I am careering about like some giddy traveller with air miles to spare here. The thing is I cook instead of travelling - a kitchen rather than armchair tourist - and since the former is less tiring than the latter, it stands to reason that I can cover more ground. Still, the notion of a Mexican lasagne might seem a fantastic voyage too far: so let me just say this is just a shorthand to imply Mexican-inspired ingredients piled up in lasagne-like fashion. In place of pasta layers, there are soft flour tortillas and in between them a riotous assembly of tomato, chilli, corn and cheese. I like to make a last-minute avocado salsa, which is no more really than a kind of unmushed guacamole, but it's an embellishment rather than a necessity. If you can totter towards the oven without spilling it, you're halfway there; but I do advise you to put it on a cookie sheet or sheet pan as you preheat to catch any drips that might fall later. And talking of later, one of the joys of this is that it reheats, by the slice, so wonderfully on the days that follow. So do think about cooking this even when you don't have so many to feed first time around.

Provided by Nigella Lawson : Food Network

Time 1h33m

Yield 8 servings

Number Of Ingredients 19

1 tablespoon garlic flavoured oil
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 green chiles, chopped, with seeds
1 teaspoon kosher salt or 1/2 teaspoon table salt
2 tablespoons finely chopped cilantro stalks
2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
1 tablespoon ketchup
2 (15-ounce) cans black beans, drained and rinsed
3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
2 1/2 cups grated mature goats Cheddar, or cheese of your choice
8 soft flour tortillas (approximately 10-inch diameter)
Avocado Salsa, for serving, recipe follows
2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
Salt
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.
  • For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
  • Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.
  • For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
  • Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
  • Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
  • Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.
  • Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
  • Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.
  • Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

MEXICAN LASAGNA



Mexican Lasagna image

Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

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.

MEXICAN LASAGNA



Mexican Lasagna image

My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.

Provided by Alyce Voorhees

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 6

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
½ cup shredded Colby cheese

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.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g

Tips:

  • To make the lasagna more flavorful, use a combination of ground beef and ground pork in the filling.
  • If you don't have enchilada sauce, you can use a mixture of tomato sauce, chili powder, and cumin.
  • To make the lasagna more cheesy, use a combination of mozzarella, cheddar, and Parmesan cheeses.
  • If you want a crispy lasagna, brush the top with melted butter before baking.

Conclusion:

Lasagna Mexicana is a delicious and easy-to-make dish that is perfect for any occasion. With its layers of flavorful filling, gooey cheese, and crispy tortilla chips, this lasagna is sure to be a hit with everyone who tries it. So next time you're looking for a satisfying and flavorful meal, give Lasagna Mexicana a try!

Related Topics