Best New Mexico Lasagna Recipes

NEW MEXICO LASAGNA

New Mexico Lasagna image

I learned how to make this unique variation from a friend of mine in New Mexico. My family perfers this dish to a welcomed change of pace from the traditional lasagna.

Provided by Kim Weimer

Categories Southwestern U.S.

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 package lasagna noodle
1 lb hamburger
2 cans refried beans
2 cups monterey jack cheese (Shredded)
2 cups cheddar cheese (Shredded)
1 teaspoon crushed red pepper flakes
1 teaspoon marjoram
1 teaspoon new mexico chile powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chopped parsley
1 can cream of mushroom soup
1 can diced green chilis
cooking spray

Steps:

Cook lasagna noodles according to package, drain and let cool.
Mix hamburger with red pepper flakes, majorum, chili powder, paprika, garlic powder and parsley.
Mix cream of mushroom soup with green chilies.
Spray the bottom of a 9x13x2" baking pan with cooking spray.
Pour a thin layer of mushroom soup mixture to cover bottom of the pan.
Next start layering noodles, refried beans,hamburger mixture and cheese.
Ending with a final layer of noodles.
Pour the rest of the mushroom soup over the layers and top with remaining cheese.
Bake at 375 degrees for 45 minutes.
Let stand for 1-2 minutes.
Then serve.

Nutrition Facts : Calories 951.8, Fat 56.5, SaturatedFat 29.8, Cholesterol 204.9, Sodium 1944, Carbohydrate 44.8, Fiber 13.3, Sugar 2.6, Protein 66

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

Ingredients

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.