Best 4 Mexican Tortilla Lasagna Recipes
**[Dish Name]: A Culinary Symphony of Mexican Flavors and Italian Inspiration**
Prepare to embark on a taste-bud tantalizing journey as we introduce [Dish Name], a captivating fusion dish that seamlessly blends the vibrant flavors of Mexican cuisine with the comforting embrace of Italian tradition. This culinary masterpiece combines the best of both worlds, offering a symphony of bold, zesty flavors and textures that will leave you craving for more.
Featuring a stack of tender tortillas layered with a flavorful filling of seasoned ground beef, melty cheese, and a vibrant tomato-based sauce, this dish is a true testament to the power of culinary fusion. Each bite unveils a harmonious blend of Mexican spices and Italian herbs, creating a tantalizing flavor profile that will keep your taste buds dancing.
But [Dish Name] is not just about the main event. Accompanying this delectable creation are three exquisite sauces that elevate the experience to new heights. The zesty Tomatillo Salsa adds a refreshing tang, while the creamy Avocado Salsa offers a cool and creamy contrast. And for those who crave a hint of heat, the fiery Salsa Roja brings the perfect touch of spice.
Whether you're hosting a fiesta-themed party or simply looking for a unique and flavorful meal to spice up your dinner routine, this dish is sure to impress. So, gather your ingredients, don your apron, and let's embark on a culinary adventure that will transport your taste buds to a world of Mexican-Italian fusion delight.
MEXICAN CHICKEN TORTILLA LASAGNA
Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
- Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
- Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
- Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g
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
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
Even the pickiest eaters in my house gobble up this one!
Provided by Suzan Baroni
Categories Beef
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400 degrees. Coat a 1-1/2 to 2 quart baking dish with cooking spray. (I have an oval casserole dish I like to use.)
- 2. Put the beef and peppers in a deep non-stick skillet. Cook over medium-high heat, breaking up the chunks of meat with a wooden spoon, 9 minutes or until beef is browned and peppers are tender.
- 3. Stir in garlic, chili powder, cumin and salt & pepper to taste; cook 1 minute. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Cook 5 to 10 minutes to blend flavors. Remove from heat and stir in cilantro.
- 4. To assemble the lasagna: Line the bottom of the baking dish with one tortilla (it may come up the sides of the dish a bit, that's okay). Top with one rounded cup of the meat mixture, then 1/4 to 1/2 cup of the shreddded cheese (I like to use a blend of cheddar and jack.) Repeat layers 3 times. You should have a little bit of meat left to spread on the top. Sprinkle on more cheese and pour over some of the remaining enchilada sauce. (Note: The original recipe says to "drizzle" some sauce over the top, but we like it saucy, so I will use whatever is left in the 14oz can.)
- 5. Cover lasagna with foil and bake for 20 minutes. Uncover and bake 10 minutes longer or until heated through. Remove from oven and cool 5 minutes before cutting.
Tips:
- For a crispier lasagna, use corn tortillas instead of flour tortillas.
- If you don't have a cast iron skillet, you can use a regular skillet over medium-high heat.
- Be sure to cook the tortillas until they are golden brown and crispy before assembling the lasagna.
- Don't be afraid to experiment with different fillings. You could use ground beef, chicken, or vegetables instead of the black beans and corn.
- Serve the lasagna with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
This Mexican tortilla lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover tortillas and it is also a great way to get your kids to eat their vegetables. With its combination of Mexican flavors and cheesy goodness, this lasagna is sure to be a hit with everyone who tries it.
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