Mex Lasagna Recipe
Ingredients:
1 pound of hot-style sausage
16 ounces of salsa
1 & 1/2 tsps dry flaked parsley
2 & 1/2 c of shredded cheese (Mozzarella)
1 & 1/2 tsps of seasoning
15 ounces of hormel-chile beans
3/4 c of Parmesan
1 & 1/2 c of cottage-cheese
9 pcs cooked lasagna sheets
Vegetable-cooking spray
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Combine the chili, sausage, salsa, seasoning & Parmesan in mixing bowl, blend well.
Separately combine flaked parsley & cottage-cheese. Spray the bake dish w/ cooking spray. Arrange a layer of noodles, cottage-cheese, sausage mixture then Mozzarella. Repeat layering thrice.
Have lasagna baked for 25-30 mins ’til heated through. Allow to cool for 10 mins prior to serving.
>> Mex Lasagna Recipe
Mexican Lasagna Recipe 2
Ingredients:
Half box of lasagna sheets
1 c of chunky-style salsa
1 c of shredded Cheddar cheese
A can of fat-free beans (refried)
1 c of fat-free cottage cheese
Instructions:
Follow package instructions in cooking noodles, rinse & drain. Combine salsa & beans in saucepan placed over mid-heat ’til mixture turns runny. Pour some bean-mix into bottom part of square bake dish.
Arrange 4-5 noodle sheets over dish then spread one-half of bean-salsa mixture above the noodles. You top 1/ one-half cottage-cheese and a little bit of cheddar. Repeat layers. Have lasagna baked at three hundred fifty degrees for about 30 mins ’til bubbly.
>> Mexican Lasagna Recipe 2
Mexican Lasagna (Mackinnon) Recipe
Ingredients:
2 pounds of beef chuck (ground)
12 ounces of chunky salsa
1 pound of cooked lasagna sheets
A can of french fried-onions; crumbled
4 ounces of Jalapeno; drained
8 ounces of tomato-sauce
16 ounces of shredded cheese Monterey-Jack
Instructions:
Cook meat in skillet ’til browned, drain excess fat. Add Jalapenos, tomato-sauce & salsa. You pour some meat-sauce into 9×12″ bake dish’s bottom then arrange cooked noodles on top. Pour over w/ sauce, then cheese & crumbled onions. Perform the same procedure in creating more layers.
Have lasagna baked at three hundred fifty degrees Fahrenheit for 45-50 mins.
>> Mexican Lasagna (Mackinnon) Recipe
Mexican Lasagna Recipe 3
Ingredients:
1 onion (medium); chopped
A can of enchilada-sauce
A can of cream-of-chicken soup
12 pcs broken tortillas (flour)
1 c of milk
A can of cream-of-mushroom soup
2 c of cheese; grated
1 pound of hamburger
Instructions:
Cook onions & hamburger in skillet ’til browned. Drain excess fat. Add soups, milk & enchilada-sauce. Allow to boil and then you simmer mixture for 20 mins.
You pour one-half meat mix into greased 9×13-inch bake pan. Arrange one-half of tortillas then pour over one-half cheese. Repeat layering.
Have lasagna baked at 350 degrees F for about 30 mins.
>> Mexican Lasagna Recipe 3
Mexican Lasagna (Pamona) Recipe
Ingredients:
1 pound beef (ground)
15 ounces of cooked Mexican-style beans
8 ounces of tomato-sauce
1 pack of taco-seasoning mix
2 c of shredded cheese (Cheddar)
1/2 c of chopped onions
4 ounces of chopped chiles (green)
6 pcs 8-inch tortillas (flour)
Instructions:
Cook beef in skillet ’til browned, drain excess fat off. Add the beans, chiles, seasoning & tomato-sauce, combine well.
Layer one-half tortillas in 11×7-inch bake pan’s bottom. Spread one-half of meat mix then sprinkle w/ one-half cheese. You repeat layering.
Have lasagna baked at three hundred fifty degrees Fahrenheit for about 30 mins. Allow to cool for 10 mins prior to slicing & serving.
>> Mexican Lasagna (Pamona) Recipe
Mex-Corn Lasagna Recipe
Ingredients:
1 pound beef (ground)
15 ounces of tomato-sauce
1 Tbsp of chili seasoning
16 ounces of cottage-cheese
1/4 c of grated cheese (Parmesan)
1/2 tsp of garlic-salt
1 c of cheese; shredded
12 pcs corn-tortilas
1 tsp of oregano
1 & 1/2 tsp of cumin
2 slightly-beaten eggs
1 c of pace-picante sauce
17 ounces of whole-kernel corn
Instructions:
Have meat cooked in skillet ’til browned, drain excess fat. Add the tomato-sauce, corn, picante-sauce, cumin & chili seasoning. Allow to simmer for 5 mins, stir frequently. Add the eggs, cottage-cheese, oregano, garlic-salt & Parmesan, blend thoroughly.
You arrange six tortillas in sides & bottom of grease 13×9x2″ bake dish, overlap as needed. Top w/ 1/2 meat mix then spoon over cheese mix.
Top rest of the tortillas over the cheese then pour over rest of meat mix. Bake lasagna at three hundred seventy-five degrees Fahrenheit for 30 mins ’til well heated & bubbly.
Have dish removed from the oven then sprinkle w/ Cheddar. Allow to cool for 10 mins before you serve w/ extra picante-sauce.
>> Mex-Corn Lasagna Recipe
Mexican Lasagna Recipe
Ingredients:
1 & 1/2 Tbsps of onion; minced
3 Tbsps of water
3 large eggs
1/2 tsp of salt
A can of diced chiles (green); drained
1/4 tsp of cumin (ground)
4 c of broken tortilla-chips; divided
1/8 tsp of pepper
2 c of shredded cheese (Monterey Jack); divided
1/2 tsp of oregano
1 c of sourcream
1 c of curd cottage-cheese; divided
3 large eggs
2 Tbsps of butter
1 & 1/2 c of shredded cheese (Cheddar); divided
Instructions:
You combine the onions, pepper, butter & water in 2-quart bowl. Place in microwave then cook at high-temp for 2-3 mins ’til veggies become rehydrated, add the chiles then set mixture aside.
Separately combine eggs, seasonings & cottage-cheese. Sprinkle w/ 1 & 1/2 c chips into bottom part of 12×8″ bake dish. You spoon one-half cottage-cheese mix on top of chips. You spread one-half of the onion mix over the cottage-cheese. Then sprinkle w/ 1 & 1/2 c of Monterey Jack & 1 c of Cheddar. Repeat layers.
>> Mexican Lasagna Recipe