I've decided to make Mexican lasagna (never done it before) and have figured out everything except for the 'sauce' so that it won't be too dry. I've come up with: refried beans and sour cream to replace the ricotta, cheddar cheese for mozzerella, taco meat, black olives and diced tomatoes instead of mushrooms and bell peppers. So really, I guess it's like a glorified taco salad with noodles instead of chips, minus the lettuce.
I was thinking either food processing salsa to make it less chunky and more soupy or enchilada sauce (red or green--any preferences?). I also welcome any other ideas you may have.
Does this even sound appetizing? My kids think not......
I'm so excited! Everything sounds so yummy.....well.....except for the crickets! I might have to pass on those! Lol! I love the idea of the corn and black beans and also corn or flour tortilla's (why didn't I think of that!), and now that I know it sounds more like an enchilada cassarole, I'll probably use shredded chicken. I love to cook (it shows!) and I love to experiment, so it looks like I have my one night a week mexican meals for the next three months. Thank you!
We make Lazy Enchiladas. Which are layed beef enchiladas, instead of rolled. I use corn tortillas, beef, cheese, and enchilada sauce and the come out awesome.
Here is how I make mexican lasanga, sorry for my instructions, they are not the most well written.
my mexican lasanga is:
1 lb ground beef
1 bag 8-16 oz cheddar cheese (depends on how cheesy you like it)
1 bag of corn tortilla shells
30 oz of enchilada sauce (I use red)
1 tsp of ground cumin
1 can black beans (rinsed)
1 cup frozen corn
Heat oven to 400 cook for 30 min
Cook beef, add cumin while cooking. When beef is done add 1 can of the enchilada sauce, corn and black beans cook till heated through. While that is cooking pour enough of remaining enchilada sauce to cover bottom of 11x7 pan, then use shells to make a base layer. When meat mixture is cooked through spoon some on the bottom layer of shells, then sprinkle cheese to your liking on top. Then start layering again adding enchilada sauce on top of shells each time you layer and repeat with meat and cheese, untill top layer leave it sauce on top, cover with foil then the last 5 min of baking remove foil and add last layer of cheese.
Why aren't we neighbors? I would use a red sauce-but kick it up with cilantro and maybe some chipotle peppers.
Layered Enchilada Bake, sounds similar to what you are making:
1 lb ground beef
1 large chopped onion
2 cups thick n chunky salsa
1 can 15 oz black beans, drained & rinsed
1/4 cup krafty zesty italian dressing
2 TBSP taco seasoning mix
6-8 flour tortillas
1 cup sour cream
1 pckg mexican style shredded cheese
Preheat oven to 400, line a 13x9 with foil & let foil go over sides of dish. Brown meat w/onion, drain. Add salsa, beans, dressing & taco seasoning; mix well. Layer bottom of dish with tortillas then add 1/2 of the mixture, add sour cream & cheese. Repeat another layer. Bake
This is such a great recipe, you can add/delete however you want, e.g. i typically use a whole packet of taco seasoning mix.
I make this all the time ... here is my salsa, I use a food processor
A few bunches of Cilantro (no stems)
Lime juice from one or two (to taste)
A jar of Red Roasted Peppers
A tbsp of minced garlic (fresh or jarred)
1/2 cup - 1 cup of chicken stock (no too runny)
Jalepenos to taste
I can of diced tomatoes or a few roma tomatoes (I prefer canned)
Put all of this in the food processor and mix to taste/consistancy... I like to lay some on the bottom of the pan then layer tortillas-beans-meat-cheese-sauce-tortillas-repeat then bake and add more sauce with serving.
we get mexi lasagna at work but it's made with layers of tortilla shells instead of noodles and I'm pretty sure it's just enchilada sauce. Our kids eat it! (I don't - the last place I worked called it burrito pie and one time when I cut it there was part of a cricket in it. so some of us renamed it cricket pie after I got done puking.) Seriously though, your ingredients sound pretty good except I would sub tortillas for noodles and don't add the crickets!
sounds yumm to me, we make something similar, but we use cream of mushroom soup and instead of noodles we use flour tortilla's. It sounds like a strange combo until you taste it, I serve it w/ taco sauce.
Mmmmm. Ill eat it! I would probably use enchilda sauce or you could make a bechemele (sp?) And make it a cheese sauce by adding sum cheddar cheese?
King Ranch Chicken - use corn tortillas, soak them in chicken broth for 10 min or so first.
Sauce - mix of sour cream, salsa and cream of chicken soup.
It sounds yummy.
I would use enchilada sauce, layered just like in regular lasagna.
Green I think.
I think you should use corn tortillas (not noodles) layered in the "lasagna". And I think red enchilada sauce on top. I would personally not call it a lasagna but a casserole. Enjoy!
I substitute chili for the meat sauce!
Sooo, lasagna noodles (or flour or corn tortillas - I've made it each way).
Mexican blend shredded cheese.
Ricotta or cottage cheese blended with salsa, taco seasoning mix, or chili powder.
I have also been known to sprinkle sliced jalapenos (either fresh or pickled), green chilies, &/or black olives btwn the layers. I usually don't use fresh tomatoes, because I use tomatoes in my chili.
I make something like this and I use plain old tomato sauce with a taco seasoning packet mixed in....Not spaghetti sauce but just tomato sauce. Also instead of noodles I cut up soft tortillas. I cook the beef in the sauce and then pour extra sauce over it when I assemble it. I like it, I'm sure your kids will too if they just give it a chance.
