Mexican Lasagna with Tortillas

 

My Mexican Lasagna

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How to make Mexican Lasagne with Tortillas

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Mexican Lasagna with Tortillas Fitness Blender large carrots, red pepper flakes, corn, pork, tortillas, fresh mushrooms and 10 more Mexican Lasagna Kim’s Healthy Eats diced tomatoes, tortillas, onion, salsa, chili powder, cheddar. Steps 1 Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove 2 Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce.

Layer tortilla halves in the bottom. In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas.

Spread salsa over the tortillas and sprinkle with the cheese. Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd!

1/2 teaspoon salt. 1/2 teaspoon pepper. 1 (10 3/4-ounce) can cream of celery soup. 1 (10 3/4-ounce) can cream of mushroom soup.

1 (10-ounce) can enchilada sauce. 9 (6-inch) corn tortillas. 2 cups (8 ounces) shredded Cheddar cheese. 1 cup (4 ounces) shredded Monterey Jack cheese.

1 medium tomato, seeded and diced. 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. Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink.

Add garlic; cook 1 minute longer. Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat Cover and bake at 375° for 30 minutes. Uncover. An easy-to-prepare, mouth-watering Mexican dish which combines cheese, chicken, corn tortillas, refried beans, and salsa in a layered (lasagna-like) dish.

By Abethlenfalvy Advertisement. Cheesy Mexican Lasagna Mostly Homemade Mom. corn tortillas, poblano pepper, taco seasoning, sliced green onion and 5 more. DIRECTIONS Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.

Simmer until beans have “melted” stir in the pepper jack cheese. Cut corn tortillas into quarters.

List of related literature:

4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
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This casserole is essentially a Mexican lasagna made with tortillas rather than pasta.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
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(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

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Worried that the simplest version of a tortilla would be too bland emerging from a slow cooker, we chose to add chorizo and red bell pepper to the mix, along with a hefty dose of minced garlic and fresh oregano.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
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(Alternatively, you can layer the tortillas, filling, and sauce as you would a lasagna, instead of filling each tortilla individually.)

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
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Tortillas can also be reheated one at a time in a skillet.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
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This dish was inspired by queso fundido, a Mexican dish of melted cheese scooped up with flour tortillas and sprinkled with chorizo or roasted poblano peppers.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
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Repeat with the rest of the tortillas, sauce, filling, and cheese, if using (reserving some cheese for the top).

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Dip both sides in the sauce on the plate and then arrange a log of cheese filling down the middle of the tortilla.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Pour the tomatillo sauce over the filled tortillas, and sprinkle the rest of the cheese over the enchiladas.

“Edible and Useful Plants of Texas and the Southwest: A Practical Guide” by Delena Tull
from Edible and Useful Plants of Texas and the Southwest: A Practical Guide
by Delena Tull
University of Texas Press, 1999

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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12 comments

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  • I’m Mexican and this is an abomination. I’m surprised that for being a cooking show she uses a lot of cans and bags of stuff instead of preparing them from scratch.

    Cheddar cheese is in no way or form part of the Italian or Mexican cuisine

    Her 2019 version is even worse, she uses Rotel canned tomatoes, paprika and “Mexican blended cheese” (whatever that is).

    I don’t know if she has been in Mexico before but you’ll NEVER see anybody using those ingredients, she might have fallen into the wrong idea that whatever flavor paprika gives to the meat is Mexican flavor, nothing is further from the truth

  • My mom always makes these and she never tells me how to make them and recently I suprised her by cooking her this. It came out delicious. Thank you ����

  • That looks awesome minus the mushrooms. I have to make this. I will add red bell pepper in place of the mushrooms. Awesome!!!!!!!!!!!!!!!!!!!!!

  • My husband makes something similar but it’s vegetarian and he does a wonderful job. He usually starts it with corn tortillas at the bottom. Tastes better than flour tortillas.

  • Wow! That looks very delicious, Julia!:-0 mm-mmMM good!:-) That is a VERY clever approach to making this dish, using layers of tortilla bread in that round pan, too! Excellent job! You are really talented and imaginative! Thanks and thumbs up as always, your Pyramid-loving Pal, Joe xox

  • Some black beans would be great in that as well. Add some green onions, fresh cilantro and black olives on top along with some Monterey Jack cheese. Serve a slice on top of a large bed of shredded lettuce. Then add guacamole, sour cream, and grape tomatoes, and a small slice of lime on the side. That recipe looks wonderful and I will make it just like you did with my additions.

  • wow this tortilla lasagna looks yummy! its perfect for me cuz sometimes i cant really decide between lasagna and tortillas haha:D

  • Nice, but you should disclose that the baking dish you are using opens up… most do not understand that if they should cook this in a standard pan it would probably be destroyed trying to remove it from the pan.

  • If you cook this in mexico you would get shot…i dont see anything mexican about this…first of all everything is canned or bagged…in Mexico we kill the animal stright from our bag yard and we make our cheese fresh and the sause is made by scratch from our chile plants not cand������what a joke…this isnt a cooking show its just canned food

  • looks beautiful, what temperature and for how long on cooking in pan and then overn? can you put that in your notes? Will make it tonight just a little less tortillas to fit my pan. yummy and thanks!

  • This is my first time watching your video believe me I watched what it seem like a hundred videos on Mexican lasagna your was the first that used refried beans I thought I was the only one use them because every video I watch didn’t have any in it and I know I was going to try something new but I just didn’t think it would taste right without the beans IJS really liked your video I have to follow you now to catch up on these great recipes

  • Yum, yum, yum I know your kids and your hubby is so thankful for a throw it down in the kitchen southern cooking woman..lol wow that was a mouthful!! Great good hun it looks so delicious love it!!������������