Best Tex Mex Lasagna Recipes

CONTEST-WINNING TEX-MEX LASAGNA

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.

TEX-MEX LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.

TEX-MEX CHICKEN LASAGNA RECIPE - (4.7/5)

Steps:

• Preheat oven to broil. Put on a large pasta pot of water, bring to boil. Once the water is boiling add about 1 teaspoon of salt to water. To bring water to boil quickly top with a lid but remove lid during the cooking of the pasta. Rinse chicken, pat dry place in a large bowl and set aside. Mix all seasonings in a small bowl. Sprinkle two tablespoons of the seasoning blend on the chicken and mix well. Refrigerate chicken while you prepare the vegetables. Place all vegetables except Italian parsley on an oven proof tray. Coat with 2 tablespoons of olive oil and a pinch of salt. Mix well and roast all vegetables until slightly charred. Remove from oven and cover with a towel and set aside. Turn oven temperature to 375 degrees. Remove chicken from refrigerator. In a shallow bowl add flour and 1 tsp. of seasoning blend, mix well. Take the chicken and lightly coat in the flour mixture. In a large pot or skillet heat 2 tablespoons of olive oil over medium high heat. Add chicken and brown about 3-4 minutes on each side. Repeat until all the chicken has been browned. Do not discard flour mixture. Place chicken on a plate and set aside. Note: Chicken is not cooked all the way it will finish cooking in the oven when baked. Remove skin and seeds of roasted Anaheim, Poblanos and Bell Pepper. Place all roasted vegetables into blender and pulse leaving slightly chunky and set aside. Take chicken and chop. I like my chicken about 1/2 inch but it is solely up to you. If young children will be eating this dish, chop finely. In the pan that the chicken was cooked in add 1 tablespoon of olive oil, add remaining flour and whisk well for about 2 minutes over medium heat. Lower heat to medium-low, add parsley and mix well. Pour in chicken broth, milk and cream, whisk well. Add 1 tablespoon of seasoning blend and mix well. Add Cheddar cheese and 1/2 c. of Parmesan cheese and 1/2 cup of jack cheese by the handful, blending well after each addition. Whisk in 1/2 c. of ricotta cheese. Add the roasted vegetables and mix well. Add remaining seasonings. Remove about 1 1/2 cups of cream vegetable mixture and set aside. This will be used to top lasagna. Add chicken and juices back to the pot and mix well. Cook on low heat for about 5-6 minutes. Add pasta to pot, stir, cook 6 1/2 minutes. Pasta will finish cooking in oven. Drain pasta, rinse in hot water, drain again. Coat with 1 tablespoon of olive oil to prevent sticking. In a 9 X 13 oven proof casserole dish, spray with nonstick cooking spray and set aside. To Assemble: Ladle about 1 cup of the sauce mixture on the bottom of the casserole dish, top with a layer of lasagna noodles, slightly overlap noodles. Top with a third of the sauce mixture, top with jack cheese, repeat with the next layer, ending with a final layer of lasagna noodles on top. Spread remaining sauce on top of lasagna sprinkle Parmesan cheese on top and remaining jack cheese. Spray a large piece of aluminum foil with non stick cooking spray to prevent cheese from sticking. Cover casserole dish and bake at 375 degrees for 30 minutes. Remove foil and bake for about 15 to 20 more minutes are until browned. Allow to cook slightly before cutting. I cool my lasagna about 20 minutes so it will cut better. Serve warm.

LAYERED TEX-MEX LASAGNA

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.

TEX-MEX LASAGNA

Steps:

• In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
• Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
• In a small bowl, combine the egg and cottage cheese.
• Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
• Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
• Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
• Cover and bake at 325 degrees for 25 minutes.
• Uncover and bake an additional 10 minutes.

TEX-MEX CHICKEN LASAGNA WITH TOMATILLO SAUCE

Steps:

• 1. Preheat oven to 400 degrees. Prepare tomatillos and onion, and place on a large sheet pan. Add the whole jalapenos and poblano(s). (If you like extra spice, add another jalapeno.) Roast these vegetables for about 15 minutes, until tender.
• 2. Remove the vegetables from the oven and place in a food processor or blender and puree, add salt to taste. If using the blender, you will need to do in batches. Be careful when blending hot foods or liquids, don't fill too full.
• 3. In a medium bowl combine shredded cheese, cream cheese, and chili powder. I used a mixer. (The picture here is the vegies pureed.)
• 4. Coat a 3-quart rectangular baking dish with cooking spray. Spoon one-fourth of the tomatillo mixture into the prepared baking dish. Lay down lasagna noodles to cover. Top with 1/3 of the chicken and 1/3 of the cheese mixture and then 1/4 of the tomatillo sauce. Repeat 2 more times, ending with the tomatillo sauce. Cover with foil.
• 5. Bake about 30 minutes or until heated through and bubbly around the edges.
• 6. NOTE: I made this a day ahead and kept in the refrigerator. Then took it out an hour before and brought to room temperature. It takes closer to an hour to bake when doing this since none of the ingredients are hot at the time it goes in the oven.

TEX-MEX LASAGNA

Steps:

• Preheat oven to 375°F. Brown meat in large skillet; drain. Stir in salsa and corn.
• Spoon 1 cup of the meat mixture into 12x8-inch baking dish. Top with half each of the tortillas, remaining meat mixture and VELVEETA; repeat layers. Cover with foil.
• Bake 20 minutes. Uncover. Bake an additional 5 minutes or until VELVEETA is melted and mixture is heated through. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

TEX-MEX LASAGNA

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.

CROCK POT TEX-MEX "LASAGNA"

Steps:

• In a skillet, brown hamburger and onions until onions are tender.
• Add 1/2 cup olives, tomato sauce, chili beans, red pepper, soy sauce, garlic, and 1 tablespoon cilantro.
• Simmer 10 minutes.
• Remove from heat and drain excess fat.
• Meanwhile, lightly grease crockpot.
• Line bottom of crock pot with one layer of tortillas, cut as needed to fit crockpot size.
• Layer 1/3 meat mixture on top of tortilla layer.
• Top with 1/4 of the cheese.
• Repeat the layers twice and top with final tortilla layer.
• Spread final 200 grams of cheese over tortilla top.
• Mix reserved chili bean sauce and tomato juice.
• Pour over cheese layer.
• Sprinkle with remaining 1 tablespoon cilantro and 1/4cup olives.
• Cover and cook on high for 4 - 5 hours.
• For added flavor make an "a La" with a dollop of sour cream .

TEX MEX LAST-MINUTE "LASAGNA"

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package. Meanwhile, brown meat in large skillet; drain. Add salsa and corn; cook 5 min. or until heated through, stirring occasionally.
• Stir sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of half each of the meat mixture and shredded cheese. Repeat layers.
• Bake 15 min. or until heated through.

VEGAN LAYERED TEX-MEX LASAGNA

Steps:

• Place all sauce ingredients in a saucepan. Mix well with a 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.
• To assemble casserole:
• Preheat oven to 350 degrees.
• Place the beans in a large bowl. Add the onions, corn, olives and green chilies (if you wish). Mix gently until well combined.
• Place 1½ cups of the sauce in the bottom of a non-stick oblong baking dish. Place 3-4 corn tortillas over the bottom of the baking dish. Spread half of the bean mixture over the tortillas. Place another 3-4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 3-4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.
• Hints: The amount of corn tortillas that you need will depend on the size of your baking dish. Just cover the bottom as well as you can with the tortillas (on top of the first amount of enchilada sauce) and then use that same amount for the 2nd and 3rd layer.

TEX-MEX LASAGNA

Steps:

• Preheat oven to 350 degrees. In large skillet, brown ground beef; drain. Stir in Rotel and taco seasoning. Reduce heat and simmer, uncovered for 5 minutes. In medium bown, combine beaten eggs, cottage cheese, and 1.5 cups of cheddar cheese. Set aside. Overlap 3 tortillas in bottom of greased (pam) 8 X 12 inch baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas. Bake, covered, at 350 degrees for 45 minutes or until cheese mixture is set. Top with remaining Cheddar cheese. Bake, uncovered, 5 minutes. Let stand 5 minutes before serving.