Recipe for Mexican Lasagna?

Answer 1

Mexican Lasagna
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

Answer 2

Here are some good Recipes for Mexican Lasagna.

Answer 3

Easy Mexican Lasagna:

This simple and delicious one-dish Dinner calls for almost no preparation (especially if you buy precooked, cut-up Chicken).

3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1 (10 3/4-ounce) can fat-free cream of chicken soup
1 (10 3/4-ounce) can fat-free cream of mushroom soup
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) low-fat shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.

Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.

Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.

Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

Answer 4

Mexican Lasagna


1 1/2 lb. ground beef
1 large onion
1 can refried beans
16 lasagna noodles, cooked according to package directions
2 tsp. oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
2 1/2 cups salsa
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese

Brown ground beef and drain well. Chop 1 large onion and combine with
drained ground beef. Continue to brown until onion is translucent. Remove
from heat. Stir in beans, oregano, cumin, and garlic powder. Place 4
noodles in bottom of 9" x 13" pan (coated with non-stick spray). Spread 1/3
meat mixture over noodles, top with 1/3 cup shredded Monterey jack cheese +
1/3 cup shredded cheddar cheese. Pour 3/4 salsa over top of cheese.
Continue layering. Cover pan with foil and bake at 350 degrees for 1 hour.
Remove from oven and spread the following topping on top of lasagna.
Return the pan to the oven without covering for 15 minutes or until cheese
is melted:

Topping:

2 cups sour cream
3/4 cups sliced green onions
1 small can sliced black olives
1 cup shredded Monterey jack cheese

Mix sour cream, onions, and olives.

Answer 5

Ingredients

3 cups of Nutrela chunks soaked in warm water for 20 minutes (measure after soaking) as chunks tends to expand.
Non-vegetarians can substitute with ground meat.
1/2 cup each chopped onion and green pepper (capsicum)
2 1/2 cups salsa or crushed tomatoes
1 cup whole kernel corn (boiled)
2 tsp each chilli powder and ground cumin
3 jalanenos, 1 cup cilantro (coriander leaves)
10 corn tortillas (6 inch) divided
2 cups cottage cheese or paneer grated
1 cup shredded sharp cheddar cheese
1/2 cup sliced ripe pitted olives (optional)
2 tbsp vegetable oil.

Method:

1.Squeeze soya chunks and crush them with jalapenos and cilantro.
2.Brown this mixture in oil in a large skillet on medium heat for 5-6 minutes, add salsa or crushed tomatoes, corn and seasonings.
3.Layer 1/3 of the soya mixture, 1/2 of the tortillas and 1/2 of the cottage cheese in 13 x 9 -inch baking dish.
4.Repeat layers, ending with soya mixture. Sprinkle with cheddar cheese an= d olives.
5.Bake at 375 degrees F for 30 minutes.

Prep. time: 20 minutes
Cooking time: 30 minutes
Makes 8-10 servings

1.what is the recipe for Salsa Rice ?
A.Ingredients

1 cup Uncooked rice
Salsa
2 tbsp Ghee/Oil/Butter (whatever is handy)
1/2 tsp Cumin seeds
Salt

Method:


Wash and drain rice
Heat the ghee/oil/butter
When it is hot enough, add the cumin seeds. Allow them to splutter
Add the rice and saute for some time.
Add just enough salsa to coat the rice.
Add salt to taste
Add the same amount of water you would normally use to cook rice
Cook in pressure cooker.
Eat hot. Tastes great with veggie dips or yogurt.

Answer 6

Polenta
--1 1/4 cup polenta
--5 cups water
combine in a casserole dish and bake at 350 degrees for 1 hour
remove from oven and stir well.

Lasagna
--Prepared polenta (recipe above)
--1 can chili (your favorite)
--1 can Mexican style stewed tomatoes
--6 cups shredded cheese (Mexican mix is good)
--optional sliced olives for top
--optional garnish with sour cream after baking

Mix the chili and stewed tomatoes together.

use a 9x9 baking pan
put 1/3 of the polenta on the bottom of the pan
put 1/2 the chili mixture on the polenta.
put 1/3 the cheese on the chili
Put 1/3 the polenta on top of it.
put the rest of the chili mixture on the polenta. put another 1/3 the cheese on the chili mixture.
spread the rest of the polenta over the cheese and chili mixture. put the rest of the cheese on top of the polenta.
cover with foil and bake at 350 degrees for 45 minutes.
allow to sit and cool for about 20 minutes before serving

add optional garnishes before serving, if using them