Mexican Lasagna
Mexican Lasagnan is a main course that serves 6. One portion of this dish contains roughly 57g of protein, 40g of fat, and a total of 876 calories. For $4.33 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 13 people found this recipe to be scrumptious and satisfying. It is a pretty expensive recipe for fans of Mediterranean food. Head to the store and pick up olives, pepper, shredded cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Mels Kitchen Café. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. If you like this recipe, you might also like recipes such as Mexican Lasagna, Mexican Lasagna, and Mexican Lasagna.
Servings: 6
Ingredients:
1 (15 ounce) can black beans, rinsed and drained
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon chili powder
1 ½ cup frozen corn kernels, white or yellow
2 garlic cloves, finely minced
dash of ground cayenne pepper
2 teaspoons ground cumin
1 1/2 pounds lean ground beef or turkey
8 ounces cream cheese, light or regular
1 (6 ounce) can olives, chopped
1 teaspoon dried oregano
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup sour cream, light or regular
1 (6 ounce) can tomato paste
1 yellow onion, coarsely chopped
Equipment:
frying pan
oven
aluminum foil
Cooking instruction summary:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.
Step by step:
1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink.
2. Drain the grease.
3. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper.
4. Mix well.
5. Add the diced tomatoes and tomato sauce. Stir to combine.
6. Add the black beans, corn and olives.
7. Mix well and heat through, about 5 minutes.
8. Remove the skillet from the heat.
9. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce.
10. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly.
11. Let stand 10 minutes before cutting into and serving.
Nutrition Information:
covered percent of daily need
