Best Contest Winning Tex Mex Lasagna Recipes

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TEXAS-STYLE LASAGNA



Texas-Style Lasagna image

With its spicy flavor, this dish is a real crowd-pleaser. It's great with side servings of picante sauce, guacamole and tortilla chips.- Effie Gish, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 pounds ground beef
1 teaspoon seasoned salt
1 package (1-1/4 ounces) taco seasoning
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
2 cups 4% cottage cheese
2 large eggs, lightly beaten
12 corn tortillas (6 inches), torn
3-1/2 to 4 cups shredded Monterey Jack cheese
Optional toppings: Crushed tortilla chips, salsa and cubed avocado

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning, tomatoes, tomato sauce and chiles. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs. , In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and Monterey Jack cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired., Freeze Option: Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°.

Nutrition Facts : Calories 349 calories, Fat 18g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1041mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

TEX-MEX LASAGNA



Tex-Mex Lasagna image

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

1 lb lean ground beef
1 (16 ounce) can refried black beans
1 cup black beans, rinsed and rained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 (1 ounce) envelope taco seasoning
1 (15 ounce) can tomato sauce, divided
2 1/2 cups salsa
12 no-boil lasagna noodles
1 1/2 cups shredded reduced-fat Mexican cheese blend
1 1/2 cups shredded reduced-fat cheddar cheese
1 cup nonfat sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

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

LAYERED TEX-MEX LASAGNA



Layered Tex-Mex Lasagna image

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

For the sauce:
2 (8-ounce) cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
For assembly:
12 corn tortillas
4 cups of cooked mashed pinto beans
1 cup chopped green onions
1 1/2 cups frozen corn kernels, thawed
1 (2.25-ounce) can sliced ripe olives, drained
1-2 tablespoons chopped green chilies (optional)
Salsa (optional)
Tofu sour cream (optional; recipe available at www.drmcdougall.com)

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.

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.

CONTEST-WINNING TEX-MEX LASAGNA



Contest-Winning Tex-Mex Lasagna image

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

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 cups shredded reduced-fat cheddar cheese
1 cup fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

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.

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