Best Cheesy Mexican Lasagna Recipes

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

EASY CHEESY MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in large skillet, then drain. Season meat with chili powder, salt and pepper, garlic powder and red pepper. Season to taste measurements are approximate.
• Add can of stewed tomatoes, with juice, to meat and stir until well blended. Add beans, corn, onion, and sour cream to meat and tomatoes.
• In a 9x9 pan place four small torillas. Spoon half of meat mixture on the tortillas, spinkle with cheese. Layer 4 more tortillas, the rest of the meat and another layer of cheese. Finish with four torillas and a covering of cheese.
• Bake at 350 until tortilla on top crisp and cheese bubbles, about 10-15 minutes. Serve with sour cream on top.

CHEESY MEXICAN LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
• Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; top with 2 tortillas. Cover with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
• Bake 30 min.; uncover. Let stand 5 min. Top with remaining ingredients.

CHEESY MEXICAN LASAGNA

Steps:

• 1. Grease the bottom and sides of a 9x13 pan. Preheat oven to 350.
• 2. Brown ground beef in saute pan with onion, garlic, and taco seasoning (to taste; I tend to be very generous) Drain.
• 3. Remove from heat and mix in the soups, beef broth, and salsa until well blended. Stir in the mexican blend shredded cheese. Set aside.
• 4. Layer 4 tortillas on the bottom of the pan, cutting to fit, if desired.
• 5. Layer 1/2 the beef mixture over the tortillas. Top with 1 cup of the cheddar cheese.
• 6. Place another layer of tortillas on top, and repeat with remaining beef and cheese.
• 7. Bake for 30 minutes, uncovered. Turn oven to broil for 1 minute to lightly crisp cheese on top. Let set for 5-10 minutes before cutting. Top each serving with sour cream, if desired.